Recipe information
Yield
Serves 4 to 6
Ingredients
1/2 cup olive oil
3 tablespoons white wine vinegar
1 15-ounce can baby beets, drained, cut into 1/2-inch pieces
4 slices bacon, chopped
4 cups 1-inch cubes French bread
1 4 1/2-ounce package mixed greens
2 hard-boiled eggs, shelled, diced
1/4 cup pine nuts, toasted
Preparation
Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place beets in medium bowl; mix in 2 tablespoons dressing. Sauté bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Whisk 1 tablespoon bacon drippings into dressing. Add bread to remaining drippings in skillet and sauté until crisp, about 6 minutes. Place croutons in large bowl. Add greens, eggs, pine nuts, beets and bacon. Toss with enough dressing to coat.
