Bacon, Chard and Beet Salad with Blue Cheese
By Becky Poss
Great served with good, crusty bread.
Servings: 4 as a salad, 2 as an entree
5 slices good quality bacon, preferably applewood-smoked
4 – 6 roasted peeled beets, sliced into half moons
1 bunch Swiss Chard, coarsely chopped (about 2 cups)
1 scant cup crumbled blue cheese (or more to taste)
Chopped green onions or chives, or thinly sliced radishes (optional)
Brown bacon in a deep non-stick pan. Leave the drippings in the pan and place the cooked bacon on paper towels. Crumble the ba-con when it cools. Add beets and chard to pan. Sauté until the chard is tender, 3 to 5 minutes. Add the bacon and toss. Place warm onto serving plates and sprinkle with blue cheese and chopped green onions or chives. Thinly sliced radishes add a lovely crunch.