You. Must. Make. This. Salad.
I've had a hate affair with beets since I was a child. Beets were one of the only foods that kept me at the table well past dinnertime until I could clean my plate. I think creamed corn was the other. Truthfully, I don't recall if I ever finished the beets on my plate or if mom & dad got sick of me sitting there, and told me to leave the table. Maybe I choked them down? It's a far suppressed memory.
I had this salad at The Strand House in Manhattan Beach, and I will never be the same. The oven-roasted beets are delicious!!! If you are in MB, please go to The Strand House.
*Beets – roast & chill, cut into slices & quarter
*Oranges – slice segments
*Applewood bacon – cook & cool - please use Applewood bacon!
*Goat cheese - crumble
*Butter lettuce – wash & cut into small sections - this lettuce is smooth and creamy, can lettuce be creamy? Oh yes, yes it can
*Apple balsamic vinaigrette – see recipe below - you will fall in love with this dressing
Spread lettuce on the bottom of a platter. Layer the remaining ingredients on top!
Apple Balsamic Vinaigrette
1 T onion, finely chopped
1 clove garlic, minced
1/4 cup apple cider (I used unfiltered juice because cider was unavailable)
1/4 cup apple cider vinegar
1/2 cup balsamic vinegar
1/2 t dried basil
1/4 t pepper
1/2 t salt
1 T honey
1/2 cup olive oil
- Combine all ingredients in a lidded container and shake!
- Smell the dressing and float on air for a few seconds
- Pour over salad (or veggies, or other items to be marinaded)