Who wants to cook when it's this hot outside?! Seriously, who?? Present yourselves, rascals!
I haven't been cooking as much because I'm very interested in fast, microwaveable options when I don't want to heat up my kitchen with the oven (or I'm just busy enjoying the nice weather and then suddenly it's dinner time and I haven't started cooking). Also, it's Father's Day, which means I was whipping up a pancake feast this morning. And that left very little energy for any more cooking today. But this salad is delicious, and fast, and perfect for a hot summer day. The four Bs are Bacon, Brussels sprouts, Beets, and Balsamic vinaigrette. The smokiness of the bacon is a great balance for the tart balsamic, and the warm, subtle sweetness of the beets and brussels sprouts really just round the whole thing out so nicely. I just polished one off for lunch, and the leftovers will be lunch at work on Monday and Tuesday! Enjoy!
1 small package bacon (I used Applegate turkey bacon but you could also use regular bacon)
About 2 cups brussels sprouts, cooked and chopped
About 2 cups beets, sliced (I use the vaccuum-sealed pre-cooked beets that you can buy at most grocery stores, shown below)
Your favorite balsamic vinaigrette (mine also had rosemary in it and that was delicious, so if yours doesn't I can recommend throwing a little rosemary into this, too).
1. Lay your bacon flat in a skillet and turn on your burner to medium heat.
2. While your bacon is cooking, slice up your brussels sprouts (I used some leftover from lunch yesterday) and your beets (I used these from Trader Joe's, I also like the Love Beets brand that you can buy at Costco).
You're going for a hash consistency with your beets and brussels, so slice them about like so.
3. When your bacon is browned to your liking, remove it from your skillet. If you used regular bacon and have a lot of fat left in there, drain most of it out (leave a little behind, but you don't need a pool). I didn't drain anything because I used turkey bacon.
4. Add your beets and brussels to your skillet with the bacon remnants and turn your burner up to medium-high. Your veggies are already cooked so this is just to let them caramelize, warm up, and get some of that good bacon flavor on them. Let them hang out in the pan for 3-5 minutes, and stir them around a few times during the process.
5. While that's happening, slice or crumble your bacon and fill a big bowl with your favorite salad greens.
6. Once the beets and brussels have some nice caramelized color and you're starting to get worried about burning, take them off the heat. Scoop some beets and brussels over your field greens, sprinkle an ample amount of bacon over the top, and drizzle with balsamic.
Enjoy, and happy Father's Day to all the dads out there!