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.