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Beet Salad with Spinach and Balsamic Vinaigrette
Ingredients
  • subheading: For the Salad:
  • 2 to 3 slices bacon (diced, or about 3 ounces of diced pancetta)
  • 1 pound beets (trimmed, cooked, peeled, and diced)
  • 4 cups spinach
  • ¼ cup red onion (thinly sliced)
  • Optonal: pecan halves or walnuts, toasted*
  • Optional: shredded cheese or crumbled goat cheese or feta
  • subheading: For the Dressing:
  • 1 clove garlic (crushed and minced)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon Dijon mustard (or a similar gourmet mustard)
  • 4 tablespoons honey
  • ⅓ cup balsamic vinegar
  • ⅔ cup olive oil
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