• Roasted Beet & Bacon Salad by Matt Crawford
 
  • Roasted Beet & Bacon Salad by Matt Crawford
 

Roasted
Beet & Bacon Salad
by Matt Crawford

0.0
0.00Roasted Beet
|
  • Difficulty2/5
  • Prep time15 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodMaple

Kick up your salad with crispy bacon and maple wood roasted beets. Tossed together with walnuts, sweet pears, and avocado, this versatile salad makes the perfect side.

Ingredients

  • 2 medium RAW BEETS, PEELED AND THINLY SLICED
  • 6-8 slices BACON
  • 1/4 cup RAW PECANS OR WALNUTS
  • 2 RIPE PEARS, SLICED
  • 2 AVOCADOS, DICED
  • 1 head RED LEAF LETTUCE OR BABY SPINACH TORN INTO BITES SIZE PIECES
  • 1/4 cup CHAMPAGNE VINAIGRETTE
  • 2 medium RAW BEETS, PEELED AND THINLY SLICED
  • 6-8 slices BACON
  • 1/4 cup RAW PECANS OR WALNUTS
  • 2 RIPE PEARS, SLICED
  • 2 AVOCADOS, DICED
  • 1 head RED LEAF LETTUCE OR BABY SPINACH TORN INTO BITES SIZE PIECES
  • 1/4 cup CHAMPAGNE VINAIGRETTE

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed for 10-15 minutes.

Place beets on a foil lined baking sheet and top with bacon. Place baking sheet directly on the grill grate (while preheating) and cook for 25 minutes.

Toss to coat beets in rendered bacon fat.

Spread everything out in a single layer and continue to cook for another 15 minutes or until beets are tender and bacon is crispy.

Add pecans and walnuts and roast for 5 more minutes. Spoon out and place on paper towels to drain and cool.

Once bacon is cool to the touch, roughly chop into medium pieces.

Place bacon, beets, pecans, pears, avocado and lettuce in a large salad bowl. Drizzle with champagne vinaigrette, toss to coat, and serve. Enjoy!

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  • Difficulty2/5
  • Prep time15 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodMaple