Warm Spinach and Beet Salad with Bacon Dressing

From inthekitchenwithkath.com

(Adapted from a recipe in Jasper White’s Cooking from New England)

My 3 medium yellow beets weighed about 9 ounces, total, with the greens and roots trimmed.


Serves 2


2 – 3 medium beets (6 – 9 ounces total)

8 ounces baby spinach

2 slices thick bacon, cut in half lengthwise and then into small pieces

1½ teaspoons oil

½ medium onion, cut into medium (½ inch) dice

1 tablespoon white balsamic vinegar

Serve with Salt and freshly ground black pepper, to season to taste


1.   Peel the beets and cut them into ½-inch sticks. Bring a pot of water to a boil. Add a spoonful of salt and the beets. Boil until tender, about 8 minutes. Drain and rinse with cold water.

2.   Cook the bacon in a large skillet.

3.   Add the oil and the onion and cook for a couple of minutes, just until the onion is starting to get tender.

4.   Add the vinegar and the beets and cook, stirring, for just a minute or so.

5.   Add the spinach and toss it with the other ingredients until it just starts to wilt. (Mr. White says, “Move very fast or you will have a cooked vegetable, not a salad.”)

6.   Serve with salt and black pepper to season to taste.