Sliced Beets
with Warm Bacon Vinaigrette
Beets receive a lot of abuse. They are doomed to associations with
"borscht" or school lunchrooms, but in fact they are a very tasty and versatile
vegetable. If you have the time, cook fresh beets for this salad, but canned are just fine
if you rinse and drain them to remove the canned flavor.
6 fresh medium beets, or 2 cans (1 lb. each) sliced beets, rinsed and drained
1/4 lb. bacon, cut into thin strips
1 medium onion, finely chopped
1/2 cup red wine vinegar
1 tbsp. Dijon mustard
1 cup olive oil
Salt and pepper to taste
1. Wash the beets and remove the stems 1 inch above the top. Place in a large pot of
cold salted water and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes,
until tender. Drain and refresh under cold running water. When cool enough to handle, peel
(you may want to wear dishwashing gloves) and slice 1/4 inch thick. Set aside in a serving
bowl.
2. In a large skillet over medium-high heat, cook the bacon for 3 to 5 minutes, until
almost cooked but not crisp. Add the onion and cook 2 to 3 minutes, until just soft.
Remove from heat and stir in the vinegar and mustard. Add the olive oil, whisking
constantly, until thick. Drizzle the dressing over the beets. Toss well to coat. Season
with salt and pepper. Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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