631. SALMON and GOLDEN BEET SALAD with CRISP BACON

serves 4


8 small golden beets (about 10 ounces)
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
4 slices bacon (about 21/4 ounces), sliced crosswise into thin strips
1/2 lemon, sliced into 4 rounds
4 salmon fillets (6 ounces each)
1 shallot, finely chopped
1 1/2 tablespoons white-wine vinegar
1 pound baby spinach
Freshly ground pepper

Preheat oven to 350°. On a piece of aluminum foil, toss beets with 1 tablespoon oil and the salt; wrap beets in foil to make a packet. Cook until beets are easily pierced with a fork, about 35 minutes. Let cool; peel beets, and slice into 1/4-inch-thick rounds.

Cook bacon on another baking sheet until crisp, about 10 minutes. Transfer to a paper-towel–lined plate; let drain.

Place lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer fish to a plate; let cool.

Make dressing: In a small bowl, whisk together shallot, vinegar, and remaining 2 tablespoons oil until emulsified.

Place spinach and beets in a bowl. Add dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with remaining bacon.


courtesy of: Martha Stewart Living, July 2003