1 ½ lbs. of Golden Beets (approximately 3 large or 5 small)
1 Tbsp. Extra-Virgin Olive Oil
¾ tsp. Salt
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
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.
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.
Whisk together the olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, salt, and pepper.
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.