Warm Smashed Beet and Bacon Salad with Pickle Vinaigrette – Apricot Lane Farms

Ingredients

• DRESSING DRESSING
• 1 tablespoon minced shallot (1/2 a small shallot) 1 tablespoon minced shallot (1/2 a small shallot)
• 1 teaspoon minced capers 1 teaspoon minced capers
• ½ teaspoon minced garlic (a small clove) ½ teaspoon minced garlic (a small clove)
• 2 tablespoon minced pickle 2 tablespoon minced pickle
• 1/2 tablespoon whole grain mustard 1/2 tablespoon whole grain mustard
• 1 tablespoon sherry vinegar 1 tablespoon sherry vinegar
• 2 teaspoons cold pressed extra-virgin olive oil 2 teaspoons cold pressed extra-virgin olive oil
• 1/8 teaspoon fine sea salt 1/8 teaspoon fine sea salt
• 2 teaspoons minced parsley 2 teaspoons minced parsley
• SALAD SALAD
• ½-pound bacon (about 6 slices) ½-pound bacon (about 6 slices)
• 1-pound baby beets, similar in size for even roasting 1-pound baby beets, similar in size for even roasting
• 3 tablespoons bacon fat (reserved from cooking bacon) 3 tablespoons bacon fat (reserved from cooking bacon)
• 1 teaspoon fine sea salt 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
• 6 cups beet greens and stems, finely chopped (about 1 pound) 6 cups beet greens and stems, finely chopped (about 1 pound)