Roasted Beet Salad with Rhubarb-Bacon Vinaigrette

By Kenten Marin

Ingredients

• For the roasted beets and garlic:

  • 4–5 medium red or golden beets, scrubbed and trimmed

  • 1 whole head of garlic

  • 2 tbsp olive oil

  • Salt

  • Black pepper

• For the candied pecans:

  • 1 cup pecan halves or pieces

  • 1 tbsp unsalted butter

  • 2 tbsp sugar

  • Pinch of salt

• For the salad base:

  • 2 cups mixed baby greens or arugula

  • 4 oz soft goat cheese, crumbled

  • 1/2 cup plain Greek yogurt

• For the warm rhubarb-bacon vinaigrette:

  • 4 slices thick-cut bacon, chopped

  • 1/4 cup rhubarb vinegar (or apple cider vinegar with 1 tsp rhubarb syrup)

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup

    
    

Instructions:

1. Roast the beets and garlic (this can be done ahead of time).

   1. Preheat the oven to 400ºF.

   2. Place the beets on a large piece of foil, then drizzle with olive oil, salt, and pepper. Wrap tightly.

   3. Slice the top 1/4 inch off the head of garlic to expose the cloves. Place it on foil, drizzle with oil, and wrap tightly.

   4. Roast for 45–60 minutes, until beets are tender when pierced with a fork.

   5. Let the beets cool, then peel (using a paper towel works well to slip off skins), and slice into wedges or cubes.

   6. Squeeze the roasted garlic cloves out of their skin.

2. Make the candied pecans.

   1. In a skillet over medium heat, melt the butter.

   2. Add the pecans, sugar, and salt.

   3. Cook for 4–7 minutes, stirring constantly, until the sugar caramelizes and coats the nuts.

   4. Immediately spread on parchment paper to cool.

3. Prepare the warm bacon vinaigrette.

   1. In a skillet, cook bacon until crisp. Remove bacon and set aside, keeping about 2–3 tbsp of fat in the pan.

   2. Turn the heat down to low.

   3. Whisk in the rhubarb vinegar, Dijon mustard, and honey or maple syrup.

   4. Heat for 1–2 minutes until warmed through. Turn off the heat and stir the bacon back in.

4. Assemble the salad.

   1. In a large bowl, mix the 1/2 cup plain yogurt with a tablespoon of the warm vinaigrette and half of the roasted garlic cloves mashed up. Toss the greens in this mixture to lightly coat.

   2. Arrange the creamy greens on a platter. Top with roasted beet wedges, the remaining whole roasted garlic cloves, crumbled goat cheese, and candied pecans.

   3. Pour the warm bacon-rhubarb vinaigrette over the salad immediately before serving.

Tips:

• If you cannot find rhubarb vinegar, substitute 1/4 cup apple cider vinegar and stir in 1–2 tsp rhubarb syrup or jam to get the flavor profile.

• The roasted garlic cloves should be placed directly onto the salad for pockets of savory flavor.

• Beets can be roasted 1–2 days in advance, and the candied pecans can be made weeks ahead.