Salade de Betteraves (Beetroot Salad)


  • 6 cups baby salad greens, washed and dried
  • 6 ozs. lardons or lean bacon, cut in small pieces
  • 2 large beets, cooked, peeled, and diced
  • 4 oz. comte' cheese, diced
  • 1/2 red onion, sliced thinly
  • 1/4 cup walnut oil
  • 1/4 cup red wine vinegar
  • 1/8 teaspoon pepper
  • 1/2 cup roasted walnuts


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.

Servings: 4
Time:20 Minutes Preparation Time
7 Minutes Cooking Time

Source: Easy French Food

By LRP from LWL, MA


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