Warm Smashed Beet and Bacon Salad with Pickle Vinaigrette
A unique take on a traditional beet salad, this recipe is served warm. The bacon and vinaigrette truly elevate the flavors of the fresh beets.
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Cooking tools:
- Food processor
- Cooling rack
- Baking sheet
- Oven
- Stove
- Pot
- Colander
- Fine-mesh sieve
- Mason jar
- Measuring cup
- Measuring spoon
- Spatula
- Mixing bowl
- Plate
- Paper towel
Ingredients
- 1 tablespoon minced shallot (1/2 a small shallot)
- 1 teaspoon minced capers
- ½ teaspoon minced garlic (a small clove)
- 2 tablespoons minced pickle
- 1/2 tablespoon whole grain mustard
- 1 tablespoon sherry vinegar
- 2 teaspoons cold pressed extra-virgin olive oil
- 1/8 teaspoon fine sea salt
- 2 teaspoons minced parsley
- ½-pound bacon (about 6 slices)
- 1-pound baby beets, similar in size for even roasting
- 3 tablespoons bacon fat (reserved from cooking bacon)
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 6 cups beet greens and stems, finely chopped (about 1 pound)
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