Crust:
1 ½ lbs. of Golden Beets (approximately 3 large or 5 small)
1 Tbsp. Extra-Virgin Olive Oil
¾ tsp. Salt

Dressing:
½ C. Extra-Virgin Olive Oil
¼ C. Red Wine Vinegar
2 Cloves Garlic, minced
2 tsp. Honey
1 tsp. Dijon Mustard
¼ tsp. Kosher Salt
⅛ tsp. Freshly Ground Pepper

Salad:
8 oz. Nueske’s Applewood Smoked Bacon, fully cooked and drained
8 oz. Nueske’s Applewood Smoked Ham, sliced into long pieces
6 C. Romaine Lettuce
4 oz. Crumbled Blue Cheese
1 ½ C. Cherry Tomatoes, cut in half
1 Small Cucumber, sliced and cut in half
Freshly Ground Pepper, to taste

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.