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I was planning to grill some steaks a few days ago when it was hot out, and I realized that the only side dish ingredients I had left were beets and onions. My sweaty self didn’t want to turn on the oven and I was craving a salad so I decided to make a beet salad, using beets as the base, topped with bacon… because, bacon. The bacon bits add a salty, delicious crunch to it and the result was excellent, not to mention, so pretty.

If you own a mandolin, this salad will be much easier to make. If not, be prepared for a bloody mess. It’ll still taste wonderful though. Enjoy on its own or as a healthy side to a main dish!

Creamy Bacon Beet Salad

This delicious paleo and Whole30 Creamy Bacon Beet Salad has the perfect balance of flavors, as well nourishing and healthy nutrients!

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Course: Salad, Side Dish

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Author: Jean Choi

Ingredients

• 3 large beets
• 1 small onions, sliced
• 1/4 cup paleo mayonnaise
• 1 tbsp apple cider vinegar
• 2 tbsp minced fresh basil
• 1/4 tsp sea salt
• Pepper, to taste
• 2 slices thick-cut bacon, diced

Instructions

• In a sauce pan, submerge the beets in water and turn up to heat to medium high.
• Once the water comes to a boil, turn down the heat and let it simmer for 40 minutes-1 hour until the beets could easily be pierced through with a knife.
• While the beets are cooking, heat a pan over medium heat.
• Throw in the diced bacon into the pan and cook stirring until the bacon turns brown and crispy. Set aside.
• When the beets are done, run under cold water until they are cool enough to handle.
• Julienne the beets preferably with a mandolin and place into a large bowl. You can use a knife but be prepared to get messy with the beet juice.
• Add the onion, mayo, apple cider vinegar, basil, salt, and pepper and mix everything together.
• You can fold in the bacon bits or just sprinkle them on after plating. I like to do the latter because they stay and taste crunchier this way.