Goodbye Gut Contest: The Runner Up!

Our runner up submission in the Goodbye Gut Contest was from Erin F. who got extra points for including bacon in her recipe. This one is great for summer as beets are in season and easy to find. I know people who have been trying to give the ones in their garden away...so if you are gifted some beets, here's an easy thing to make with them.

Another highlight of this recipe is how little hands-on time there is. So if it's hot-hot-hot in your house, this guy uses only a bit of power from the stove so as not to heat things up too much in there.

Erin F. writes, "Goat cheese is another optional addition." Maybe in her mind, but in mine it's necessary.

Beets N' Bacon Salad
--2 red beets, cubed

--2 golden beets, cubed

--4 slices of bacon

--1/2 cup pecans, chopped

--4 cups mixed greens

--2 TBSP olive oil

--2 TBSP balsamic vinegar
--4 oz. goat cheese (optional)

Steam the beets and place them in fridge to cool. (I steamed mine in the microwave for faster steaming time).

Cook the bacon until crisp, retaining the drippings. Dice the bacon and set it aside.

In a small bowl, mix the olive oil, vinegar, and 2 TBSP of the bacon drippings. Season the dressing to taste with salt and pepper. Toss the dressing with mixed greens in large bowl. Erin F. warns, "You may not use all of the dressing, so add it slowly." This is great advice and a way to make sure the salad stays on the healthy side of things by not going overboard with dousing on the dressing.

Divide the salad into 4 portions. Top each salad with 1/4 of the beets and add pecans to each; if you're using it, add 1 oz of goat cheese to each salad. Serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 12 minutes
Serves: 4
Calories: 271 per salad