• LauraOsterman

Beets, Bacon & Blue Cheese Salad

Updated: Jul 20


This is a good salad to have as a small pupu (appetizer) but can also be a filling meal. It is satisfying because it has fresh, warm beets, warm bacon and warm quinoa — one of my favorite warm salads! I usually keep several canned beets available (preferably julienne), blue cheese in the freezer and bacon bits from Costco on hand in case a craving hits.

Ingredients (for 2 servings)

  • head and green leaf lettuce

  • 1 can or 2-3 medium fresh beets

  • blue cheese

  • Chinky blue cheese dressing

  • 1 cup of cooked quinoa

  • olive oil

  • scallions

  • 1/2 cup of bacon bits made from real bacon

Instructions


Cook the beets if they are fresh. Leave skin on...good fiber. If canned, drain. Cut up or slice as desired.


Cook the quinoa (1 cup to 2 cups water, bring to boil, lower until water is evaporated and fluff with a fork when done (similar to rice)


Put the bacon bits in the microwave for 30 seconds to warm. Also, it makes it easier to melt and the fat away. I also check them and pick out any fatty pieces.


Make the salad with the lettuce and scallions then toss with olive oil then blue cheese dressing. I use olive oil because of the flavor and to cut down on the amount of blue cheese.

Add the bacon bits and beets and fold gently (so the salad doesn’t turn too pink from the beets

Top with warm quinoa and blue cheese and drizzle more olive oil.




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