Beet Blue Cheese Bacon Salad Recipes

BEET, BLUE CHEESE & BACON SALAD

Steps:

• Layer lettuce, beets, cheese, walnuts, onions and bacon on serving platter.
• Drizzle with dressing just before serving.

BLUE CHEESE, BEET & BACON SALAD

Steps:

• Layer lettuce (or spinach), beets, cheese, onion, and bacon on serving platter.
• Drizzle with dressing and toss with croutons.

ROASTED BEET SALAD WITH BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
• In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
• Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
• When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
• Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

SLOW ROASTED BEET SALAD WITH BLUE CHEESE

Steps:

• Brush beets with 1-ounce of olive oil and sprinkle with half of salt. Place in a preheated 275 degree oven and bake for 2 hours or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Layer beets on plate alternating colors. Top with watercress and crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with remaining sea salt and serve.

BEEF AND BLUE CHEESE SALAD

Steps:

• In tightly covered container, shake dressing and Worcestershire sauce.
• Divide salad greens among 4 plates. Top with remaining ingredients. Serve with dressing.

BEET SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
• Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
• Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
• Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
• Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
• Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

DARTHLAURIE'S BEEF, BACON, AND BLUE CHEESE SALAD

Steps:

• Combine dressing ingredients. Taste to make sure the flavors are balanced. Set aside.
• Cook the bacon until crisp. If there's not enough grease, add the olive oil. Drain on paper towels.
• Heat up the remaining olive oil and add steak to the same pan (I've used round and flank steak). Season with roasted garlic seasoning, salt, and pepper. Cook almost to desired doneness. Add Worcestershire sauce and toss to coat all the meat.
• To assemble the salad:.
• Divide the bag of lettuce between two plates.
• Top with steak, bacon, croutons, blue cheese crumbles, and tomato.
• Drizzle on dressing.
• Enjoy!

ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS

Steps:

• Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
• Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

BACON CHEESEBURGER SALAD

Steps:

• For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through., Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles., ,

CHICKEN, BEET & BLUE CHEESE SALAD

Steps:

• Toss lettuce and spinach with chicken, beets and onions in large bowl.
• Sprinkle with cheese and nuts.
• Add dressing just before serving; mix lightly.

BACON & CHEESE SALAD

Steps:

• In a large bowl, combine the lettuce, bacon, onions, cheeses and pimientos., In a small bowl, whisk the oil, cider, sugar, garlic powder, salt and pepper. Pour over salad; toss to coat. Sprinkle with croutons.