PICKLED BEET SALAD WITH BACON VINAIGRETTE

Pickled Beet Salad with Bacon Vinaigrette image

Here's a festive, flavorful salad that comes together in a snap--perfect for time-crunched cooks. I love the contrasting tastes and textures of the beets, radishes, goat cheese and bacon.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings (1 cup each).

Number Of Ingredients 11

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Ingredients

8 cups fresh baby spinach
1 jar (16 ounces) pickled whole beets, drained and cut into wedges
1 small red onion, thinly sliced
1/2 cup sliced radishes
1 pound bacon strips, chopped
1/3 cup cider vinegar
3 teaspoons brown sugar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup crumbled goat cheese

Steps:

In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.

Nutrition Facts : Calories 165 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.