BEETS N’ BACON, BABY!!

When I was a little girl, we’d often dine at The Oak Tree Restaurant in Woodland WA. They served the best and most unusual side salad – Iceberg Lettuce, sliced Beets and Sunflower Seeds. Of course, I would have a glob of Ranch or Thousand Island on it too! As an adult, I’ve taken my love for this side salad & given it a Paleo twist that my kids even enjoy!! I hope you enjoy too!!

BEETS N’ BACON, BABY!!

Recipe By: Mary Helmes

Fresh Spinach

Beet

Bacon

Red Onion

Sunflower Seeds

Balsamic Vinegar

Salt & Pepper

You can purchase Beets with or without the greens. Believe it or not, the greens are edible if prepared properly! Beet greens are bitter, but nothing a little bacon can’t help!! This recipe does not call for the greens. If you’ve purchased Beets with greens, chop off both ends of the Beet. Try to purchase Beets that are similar in size, to ensure proper cooking time.

Place your groomed Beets in a boiling pot of water. Cover and reduce heat to a low boil. Boil covered for 45 min.

While Beets are boiling, let’s prepare the Bacon!! Use kitchen shears to cut hunky strips of Bacon into a frying pan. Fry until browned, giving it a little toss here and there. Scoop out Bacon and drain on paper towels, set aside. (Don’t forget to reserve your Bacon Drippings to use in other recipes!!)

Thinly slice your Red Onion, cut in quarters, set aside.

When your Beets are done boiling, strain over the sink and let cool (you can run cold water over them to speed up the process). Once they are cooled to the touch, use your thumb to rub skins off. I find that doing this under running water will help skins slip right off.

Cut your Beets as you’d like, set aside. I’ve chopped these Beets into big chunks. I’d love to try julienne sliced – true to the Oak Tree’s side salad!

Layer your Spinach, Beets, Bacon, Red Onion, Sunflower Seeds, Balsamic and Salt & Pepper into a bowl.

Brace yourself ~ this may be the best salad you’ve ever had!!

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