Beet Salad Recipe

This beet salad recipe includes bacon, cheese, and walnut oil for extra flavor and satisfaction. Serve it as a starter course or maybe even as a main course served with a whole grain baguette for a light meal.

Recipe Notes

Beets

If you can find vacuum packed beets, you should give them a try in this beet salad recipe. A popular way to bring beets to the market here in France, they save you the hassle of preparing fresh beets, but sacrifice little in the way of flavor. Unopened, they can be stored in the refrigerator for many weeks and make a great addition to many easy salad recipes.

Comté Cheese

This is a great cheese to add to a salad. Its distinctive taste blends well with other ingredients. By adding cheese to your salad, you can move it into the category of a main dish, especially if you are looking for alternatives for lighter meals. Learn more about comté cheese here.

Bacon

Lardons are small strips of bacon that are frequently used in French recipes. Nothing beats their convenience and many times they are fairly lean, making them a healthier choice than other cuts of bacon. If you can't find lardons, just look for a good lean bacon and slice it in strips.

Walnut Oil

This is a speciality of several regions in France. It can be added to so many things, when you just need an extra umph of flavor. Learn more about walnut oil here.

Salade de betteraves

Prep time: 20 min - Cook time: 7 min

6 cups baby salad greens, washed and dried
6 ounces lardons or lean bacon, cut in small pieces
2 large beets, cooked, peeled, and diced
4 ounces comté cheese, diced
1/2 red onion, sliced thinly
1/4 cup walnut oil
1/4 cup red wine vinegar
1/8 teaspoon pepper
1/2 cup roasted walnuts

Distribute the salad greens on 4 plates.
Cook the bacon in a medium sized skillet on low medium heat just until cooked through. Remove from heat and place the bacon on paper towel to absorb any extra grease;
Place the bacon, beets, cheese and red onion in a salad bowl.
Prepare a vinaigrette with the walnut oil, vinegar, and pepper. Pour the vinaigrette on the ingredients in the bowl an toss to mix.
Distribute the beet mixture on top of the salad greens and top with the roasted walnuts.

Makes 4 servings.

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