Beet Salad with Spinach and Balsamic Vinaigrette
Ingredients
  • For the Salad:
  • 2 to 3 slices bacon (diced, or about 3 ounces of diced pancetta)
  • 1 pound beets (trimmed, cooked, peeled, and diced)/spiralized
  • 4 cups spinach/romaine/kale
  • 1/4 cup red onion (thinly sliced)
  • Optonal: pecan halves or walnuts, toasted*
  • Optional: shredded cheese or crumbled goat cheese or feta
  • For the Dressing:
  • 1 clove garlic (crushed and minced)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon Dijon mustard (or a similar gourmet mustard)
  • 4 tablespoons honey
  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil
Steps

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