Warm Beet Salad | SaltPepperSkillet.com
Print Pin
5 from 1 vote

Warm Beet Salad

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings
Author Justin McChesney-Wachs


  • 2 medium beets rinsed and scrubbed clean
  • 1 oz micro greens
  • 2 slices of thick-cut bacon
  • 1/4 cup pine nuts toasted
  • 1 oz goat cheese
  • </br>

For the Vinaigrette

  • 2 tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon shallot finely minced
  • kosher salt and freshly ground pepper


  • For the beets: Place the beets in a steamer until they are tender and you can easily pierce them with a paring knife (about 30 minutes depending on the size). Let the beets cool slightly and cut a slice off the top and bottom. Using a paper towel, peel the skin off the beets (use gloves to avoid coloring your hands). Cut the beets into 1" pieces.
  • While the beets are cooking, place the bacon on a aluminum foil lined baking sheet and bake at 400 degrees until the bacon is crispy, about 20 minutes. Transfer the bacon to a paper towel lined plate to cool, then roughly chop it. Reserve the bacon fat.
  • For the vinaigrette: In a small bowl, whisk all ingredients except for the oil to combine, then slowly whisk in the oil to emulsify the vinaigrette.
  • In a small skillet, heat 1 tablespoon of bacon fat with the beets on medium heat to warm through, about 4 minutes. Season with salt to taste.
  • To plate: Place a portion of the micro greens in the center of the plate and surround it with the beets. Sprinkle the bacon, goat cheese, pine nuts and vinaigrette on top.