Take a seat on the balcony to greet the indescribable sunrise as joggers leave footprints in the sand on an invigorating morning run. Catch a bird’s eye view of yoga enthusiasts communing with nature, enriching body and soul. Meticulous gardeners groom ornamental flower beds with flawless precision for an impeccable stroll on the way to the pool. Marvel at rich island history, native culture, local artwork, Lowcountry cuisine, and beachfront recreation pressed into twelve miles of nonstop beauty along the Atlantic Ocean. This million dollar view is as pristine as a tropical paradise. Welcome to Hilton Head Island, a South Carolina resort town and coastal haven for the travel enthusiast.
What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long.
BEET BACON BLEU SALAD
15-ounce can sliced beets, drained
3 tablespoons lemon olive oil
1/8 teaspoon seasoned salt
1 teaspoon Herbes de Provence
2 cups mixed salad greens
1 egg, hard-cooked and sliced
3 slices applewood bacon, cooked crispy and crumbled
1/4 cup bleu cheese, crumbled
2 tablespoons balsamic reduction
Garnish with croutons
In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons.