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Roasted Beet & Bacon Salad
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
45 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Medium | raw beets, peeled and thinly sliced |
| 8 Slices | bacon |
| 1/4 Cup | raw pecans or walnuts |
| 2 Medium | ripe pears, sliced |
| 2 Large | diced avocado |
| 1 Head | red leaf lettuce or baby spinach, torn into bite-size pieces |
| 1/4 Cup | champagne vinaigrette |
Steps
1
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
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.
400 ˚F / 204 ˚C
Ingredients
2 Medium raw beets, peeled and thinly sliced
8 Slices bacon
3
Toss to coat beets in rendered bacon fat.
4
Spread everything out in a single layer and continue to cook for another 15 minutes, or until beets are tender and bacon is crispy.
400 ˚F / 204 ˚C
5
Add pecans or walnuts and roast for 5 more minutes. Spoon out nuts and place on paper towels to drain and cool.
400 ˚F / 204 ˚C
Ingredients
1/4 Cup raw pecans or walnuts
6
Once bacon is cool to the touch, roughly chop into medium pieces.
7
Place bacon, beets, nuts, pears, avocado and lettuce in a large salad bowl. Drizzle with champagne vinaigrette, toss to coat, and serve. Enjoy!
Ingredients
2 Medium ripe pears, sliced
2 Large diced avocado
1 Head red leaf lettuce or baby spinach, torn into bite-size pieces
1/4 Cup champagne vinaigrette