Get ready to transform your salad game with a mind-blowing combination that defies all expectations! This Beet Bacon and Citrus Salad is not just another boring green dish - it's a culinary adventure that marries the earthy sweetness of roasted beets, the crispy indulgence of bacon, and the bright, zesty punch of fresh citrus. Perfect for those who crave a salad that's anything but ordinary, this recipe will make you fall in love with healthy eating all over again.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and diced
- 4 slices of bacon, cooked and crumbled
- 1 orange, segmented
- 1 grapefruit, segmented
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) if you need to roast the beets. If you already have roasted beets, you can skip this step.
- Wash the beets thoroughly under cold water to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets in the preheated oven for about 40-60 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the beets.
- Once the beets are done, remove them from the oven and let them cool slightly. Once cool enough to handle, peel the skins off using your hands or a paper towel, then dice the beets into bite-sized pieces.
- While the beets are roasting, cook the bacon. In a skillet over medium heat, cook the bacon slices until they are crispy. This should take about 6-8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble into small pieces.
- Prepare the citrus by cutting the orange and grapefruit into segments. To do this, cut off the top and bottom of each fruit, then carefully slice off the peel and white pith. Segment the fruit by cutting between the membranes to release the segments.
- In a large bowl, combine the mixed greens, roasted and diced beets, crumbled bacon, citrus segments, and thinly sliced red onion.
- To make the garlic citrus vinaigrette, whisk together the olive oil, apple cider vinegar, minced garlic, salt, and pepper in a small bowl until well combined.
- Drizzle the garlic citrus vinaigrette over the salad and toss gently to combine, ensuring that all ingredients are evenly coated.
- Serve the salad immediately, garnishing with additional citrus segments or crumbled bacon if desired.
Tips
- Roast beets in advance: Save time by roasting beets the day before or using pre-roasted beets from the store.
- Crisp bacon is key: Cook bacon until it's perfectly crispy for maximum texture and flavor.
- Segment citrus like a pro: Use a sharp knife and remove all white pith for clean, beautiful fruit segments.
- Dress just before serving: Add the vinaigrette right before serving to keep the greens crisp and fresh.
- Customize your salad: Feel free to add goat cheese or toasted nuts for extra richness and crunch.
- Temperature matters: Serve the salad slightly chilled or at room temperature for optimal taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
