Warm Spinach and Beet Salad with Bacon Dressing

By Kath Dedon

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Warm Spinach and Beet Salad with Bacon Dressing is a winner! I was looking for something different to do with the beautiful yellow beets I bought and found Jasper White’s recipe in Jasper White’s Cooking from New England.

The recipe says it serves 4 – 6. I halved it, and it made 2 generous servings. We also had chorizo sausage, but, honestly, the best part of the meal was this salad. I will definitely make again.

Without further ado, here is my take on Warm Spinach and Beet Salad with Bacon Dressing!

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Warm Spinach and Beet Salad with Bacon Dressing

(Adapted from a recipe in Jasper White’s Cooking from New England)

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(print the recipe))

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My 3 medium yellow beets weighed about 9 ounces, total, with the greens and roots trimmed.

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Serves 2

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2 – 3 medium beets (6 – 9 ounces total)

8 ounces baby spinach

2 slices thick bacon, cut in half lengthwise and then into small pieces

1½ teaspoons oil

½ medium onion, cut into medium (½ inch) dice

1 tablespoon white balsamic vinegar

Serve with Salt and freshly ground black pepper, to season to taste

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1. Peel the beets and cut them into ½-inch sticks. Bring a pot of water to a boil. When it’s boiling, add a spoonful of salt and the beets. Boil until tender, about 8 minutes. Drain and rinse with cold water.
2. Cook the bacon in a large skillet until it’s starting to get crisp.

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3. Add the oil and the onion and cook for a couple of minutes, just until the onion is starting to get tender.

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4. Add the vinegar and the beets and cook, stirring, for just a minute or so.

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5. Add the spinach and toss it with the other ingredients until it just starts to wilt. (Mr. White says, “Move very fast or you will have a cooked vegetable, not a salad.”)

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6. Serve with salt and black pepper to season to taste.

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Two sausages for Bob 

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