Distribute the salad greens on 4 plates. Cook the bacon in a medium sized skillet on low-medium heat just until cooked through. Remove from heat and place the bacon on paper towel to absorb any extra grease. Place the bacon, beets, cheese and red onion in a salad bowl. Prepare a vinaigrette with the walnut oil, vinegar, and pepper. Pour the vinaigrette on the ingredients in the bowl an toss to mix. Distribute the beet mixture on top of the salad greens and top with the roasted walnuts.
20 Minutes Preparation Time 7 Minutes Cooking Time
Stir together beets, apple, raisins, celery and walnuts. Sprinkle the liquids over and mix thoroughly. Refrigerate. Keeps well for a couple of days.
(I'm not much on beets, but this is really good!)
By Terri H.
Beet Salad II
2 cups diced beets (reserve 1/2 cup beet liquid)
2 pkgs. lemon gelatin (3oz. size)
3 cups boiling water
2 Tbsp. lemon juice
2 Tbsp. vinegar
1 Tbsp. prepared horseradish
1 1/2 tsp. onion salt
1/2 cup diced celery
cottage cheese (regular size)
Dissolve gelatin in boiling water, add beet liquid. Add remaining ingredients except beets and celery. Chill until slightly thickened. Fold in vegetables. Chill in a 5 cup mold. Unmold and garnish with cottage cheese.
1 1/2 cups fresh pineapple, drained and cut in small cubes
1 cup inner celery stalks, thinly sliced
1/4 cup onion, minced
2 Tbsp. oil (preferably olive oil)
6 Tbsp. red wine vinegar
salt, to taste
Boil beets, unpeeled, until tender, but still firm. Cool, peel, and cut into 1/4 inch cubes. Combine beets with pineapple, celery, and onions. Pour the oil and vinegar over and toss until evenly coated. Add salt to taste and toss again. Chill for several hours, then stir again. Remove from refrigerator at least 1/2 hour before serving, so it is cool but not ice cold.