Beet Green Salad with Bacon Dressing

Beet Green Salad with Bacon Dressing
  • Difficulty:

    1
  • Prep Time:

    20m
  • Total Time:

    1h
  • Servings:

    6

Description

Beets make up both parts of this delicious meal: the greens are used in a salad with kale, topped with a bacon dressing, while the beets themselves are roasted and made into a soup that's finished with coconut milk.

Ingredients

  • 8 small beets, peeled and diced
  • 3 Tbsp. olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. ginger, minced
  • 4 cups chicken or vegetable stock
  • 1 13 oz. can coconut milk
  • Kosher salt, to taste
  • Black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • 8 oz. pancetta, diced
  • 3 Tbsp. champagne vinegar
  • 1 tsp. sugar
  • ½ tsp. Dijon mustard
  • Kosher salt, to taste
  • Black pepper, to taste
  • Beet greens, trimmed and rinsed
  • ½ lb. kale

Directions

  1. Heat the oven to 400° F. Coat the beets in 2 tablespoons olive oil and spread them in an even layer on a sheet pan or in a baking dish.
  2. Roast the beets until tender, about 45 minutes. While the beets roast, cook the onion, garlic and ginger in a sauté pan over medium-low heat until the onion softens, about 5 minutes.
  3. Add the beets, onions, garlic and ginger to a saucepan. Add the stock and bring it to a simmer for 15 minutes. Reduce the heat to low.
  4. Sauté the pancetta in a frying pan until it's browned, about 10 minutes. Transfer the pancetta to a plate lined with paper towels and reserve 3 tablespoons of the rendered fat.
  5. Whisk together the reserved fat, champagne vinegar and sugar. Season the dressing to taste with kosher salt and freshly ground black pepper. Set the dressing aside.
  6. Add the beet greens, kale and a pinch of kosher salt to the frying pan. Add 2 tablespoons of stock or water to the pan and cover it with a lid. Set the heat to medium-low.
  7. Cook the greens and kale until they barely wilt, about 2-3 minutes. Transfer the greens and kale to a mixing bowl. Toss the salad with the cooked pancetta and dressing.
  8. Puree the soup until smooth. Stir the coconut milk and parsley into the soup. Serve the salad and soup right away.

Tips

You can use regular bacon in this recipe if you don't have pancetta.

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