Spring salad with red beet vinaigrette and Parmesan crisp

Submitted by Back Country Cook
Submitted by Back Country Cook
Submitted by Back Country Cook
Submitted by Back Country Cook

The dressing on this salad gives it a bright pop of color and a unique flavor. Even if you do not like beets (like me) give this dressing a try you'll be pleasantly surprised! You can add any toppings to this that you would like. Recipe includes what I have pictured




¾ cup fresh red beets peeled and quartered 3 pieces of bacon 3 Tablespoons red wine vinegar 1 lemon juiced 2 teaspoons whole grain mustard 4-5 Tablespoons Olive oil ¼ cup Parmesan cheese ½ head radicchio julianned 2 handfuls spring mix salad

Nutritional information

No nutrition information available


Preheat oven to 400 degrees Boil beets until fork tender, Drain. cut ¼ cup of the beets into small dice. Chill Cook bacon in oven until crisp about 17mins, crumble and set aside In food processor combine beets, red wine vinegar, lemon juice, and whole grain mustard. Blend until smooth Slowly drizzle in the olive oil until desired consistency is achieved. It should nape the back of a spoon. Spray a small sheet pan with non-stick spray. Divide parmesan cheese into 2 small flat piles on the pan cook 3-5 mins until cheese is melted and starting to crisp. When cool place on paper towels to degrease. In a mixing bowl combine spring mix salad and radicchio Plate the salad, drizzle with vinaigrette (or toss the salad in it for extra boldness), garnish with bacon, small diced beets, and parmesan crisp