Prep Time : 20 minutes
Cooking Time : 10 minutes
Servings Number : 4 people
One of the most famous American salads enhanced with roasted beets, but the true secret ingredients are Nueske’s award-winning Applewood Smoked Bacon and Ham. Serve with your favorite dressing.
Ingredients
- Salad:
- 1 Cup Nueske’s Applewood Smoked Pepper-Coated Bacon, chiffonade & fried
- 1 Cup Nueske’s Applewood Smoked Boneless Chicken Breast, skin removed & diced
- 12 oz Nueske's Smoked Beef Slice, diced
- 1 Cup Romaine Lettuce, large dice
- 1 Cup Iceberg Lettuce. large dice
- 1 Cup Endive, Chiffonade
- 1 Cup Cherry or Grape Tomatoes, quartered
- 1 Cup Red Onion, fine dice
- 1 Cup Sartori Dolcina Gorgonzola, crumbled
- Dressing:
- Ranch or Creamy Vidalia Dressing
- Red Wine Vinegar for drizzling
- Salt & Pepper, to taste
Method
- Tip: Beets can be prepared a day in advance.
- Roast Beets: Preheat oven to 375 degrees. Wash beets, peel and cut off both base and top of beet. Slice beets into 1” pieces. Put beets into a bowl, drizzle with olive oil, toss until pieces are evenly coated, and sprinkle with salt. Place beets in a single layer on a baking sheet. Roast for 35-40 minutes. Pierce beet pieces with a fork and remove from oven once the fork is able to fully penetrate.
- Dressing: Whisk together the olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, salt, and pepper.
- Salad: Toss the romaine with two-thirds of the dressing and place on a large serving dish. Place the bacon strips on top of the salad forming a row in the middle of the salad. On one side of the bacon strips, form a row of the crumbled bacon and on the other side, form a row of the golden beets. Mix the tomato halves with the cucumber pieces and form a row at one end of the serving platter and place the ham slices on the other end. Drizzle the remaining dressing, add freshly ground pepper to taste and serve.