I have been eating a lot of salads lately because I have been getting so many wonderful greens from the CSA that I am a member of.
The last week’s haul included arugula, lettuce, and some baby mustard greens, along with some beets (both red and yellow). There was a ton of other stuff as well – potatoes, kohlrabi, kale and rhubarb. I also bought some fruit – blueberries and some sugar plums.
I thought I would share with you a salad that I made using some of the greens, the beets and some of the fruit.
This is a hearty salad that is packed with summery flavour – perfect for a light lunch.
Bacon, Beet And Fruit Salad
- 2 medium beets – peeled and diced (I used one red beet and one yellow beet in this salad)
- 4 slices bacon
- 4 cups salad greens – torn (I used some of the arugula, mustard greens and lettuce)
- 1 green apple – cored and chopped into bite-size pieces
- 1 avocado – peeled and diced
- 1 cup blueberries
- 1 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- pinch of pink Himalayan salt
- ¼ cup extra virgin olive oil
Preheat the oven to 400°F (200°C).
Place the diced beets in a single layer in a small baking dish and place the bacon over the top.
Place the baking dish in the oven and roast for 15 minutes.
Toss the beets to coat them in the bacon fat that will have rendered out of the bacon. Spread the contents out into a single layer. Replace the dish in the oven and roast for another 15 minutes until the beets are tender and slightly browned and the bacon is crispy.
Allow the beets and bacon to cool, chopping the bacon into bite-size pieces.
Meanwhile, tear the salad greens into bite-size pieces and place in a salad bowl.
Toss the apple with the lemon-juice to prevent browning and add to the bowl along with the avocado, beets, bacon and blueberries
In a small bowl whisk together the white wine vinegar, salt and olive oil. Pour over the salad and toss everything well.
Arrange the salad on 2 serving plates and serve at once.
This would make a good packed lunch or picnic dish if you took the dressing separately in a small jar and tossed it just before serving.
Shared at: Paleo AIP Recipe Roundtable