Warm Beet Salad


2 ea. lg beet

3 slices Bacon, chopped

1/2 ea. Spanish Onion

1 bag Baby spinach

1 Tbl. Dijon mustard

1/2 cup Salad oil

2 Tbl. cider vinegar

1 tsp. Ground fennel

1 Tbl. Honey

1 Tbl. Maine(ly) Maple seasoning


  • 1

    Start by peeling the beets, and dicing them into 1/2" pieces. Place in a small pot of cold water, bring to a boil and cook until tender, about 20 minutes.

  • 2

    Shock in cold water. In a separate pan, sauté bacon until crispy, then add onions and seasoning, reduce heat and cook until soft.

  • 3

    Add the mustard, oil, vinegar, honey and fennel, turn off, and whisk to combine. Fold in beets.

  • 4

    Place spinach in a tossing bowl, add beet mixture, and toss to combine. Serve warm.

  • ← Older Post Newer Post →