Roasted beets are something of a pain. We like to make roast and peel a big bunch over the weekend, then use them in salads and as a quick side dish for dinner throughout the week.
This recipe incorporates many of the commonly found flavors of the Mediterranean in a zippy, refreshing salad. For a completely vegetarian version, omit the bacon fat in the vinaigrette.
Beet Salad with Hot Bacon Vinaigrette
- 1 bunch (about 3 large) beets, scrubbed and greens discarded
- 1 tablespoon bacon grease
- ½ cup canola oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- 1 teaspoon ground urfa biber
- ½ cucumber, thinly sliced into wheels
- 2 cups mixed greens
- 1 can chickpeas, rinsed
- 4 ounces feta, crumbled
- Salt and freshly ground black pepper
Preheat the oven to 375°. Wrap each beet in tin foil and place on a baking sheet. Bake for 45 minutes, until tender. Let sit for 10 minutes, then unwrap and use a paper towel to rub off the skins. Transfer the beets to the refrigerator.
In a small saucepan over low heat, combine the bacon grease and canola oil. Keep warm. In a small bowl, whisk together the vinegar, mustard, shallot and urfa biber.
Slice the beets and place in a mixing bowl with the cucumber rounds, mixed greens, chickpeas and feta. Season with salt and pepper.
When you’re ready to serve, slowly whisk the oil mixture into the mustard mixture until it is emulsified. Pour the vinaigrette over the vegetables and toss carefully to coat. Season with salt and pepper to taste, divide between 4 plates, and serve.