Beets, Leeks, Bacon & Blue Cheese Salad


2 lbs beets (golden and regular), roasted, remove skins
2 medium leeks (or 4 small leeks), white and light green only, halved and thinly sliced into half moons, soak in bowl of water for several minutes to remove sand, dry on paper towels
6 oz bacon (8 strips, cut into 1-iinch pieces)
3 cloves garlic, cut into chunks
4 TB olive oil, divided
1 TB white vinegar
2 oz blue cheese
1/4 c, chopped parsley
pepper & salt, to taste


35m prep time / 30m cook time

1. Preheat oven to 425
2. Roast Beets: trim & wash/scrub beets, place whole golden beets on foil, drizzle with oil, make foil packet. Repeat with regular beets. Roast for 30 minutes or until soft when pierced with fork.
3. Roast leeks & garlic with bacon: Combine leeks and garlic with olive oil and salt and pepper. Pour onto foil lined baking sheet. Arrange bacon on top. Roast 30 minutes (or until brown & crispy)
4. Cool beets completely, peel and cut into cubes
5. Toss with olive oil and vinegar
6. Arrange on plate or bowl
7. Top with crispy leeks and bacon
8. Sprinkle blue cheese then parsley on top

Jersey Fresh Product(s) Used: Beets Herbs Leeks

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