Autumn Salad

  • Prep Time:
  • Start to Finish:
  • Servings: 2-4


4 small beets, stems trimmed, gently washed
Kosher salt and freshly ground black pepper
1 tsp extra virgin olive oil
1 tsp vinegar
1/4 lb bacon, cut into 1” slices
2 1/2 cups mixed greens (Green Giant™ Fresh Little Gem Lettuce, Romaine Hearts, Romaine Lettuce, Iceberg)
2 Bartlett pears, thinly sliced lengthwise
1/2 cup pecans
1/4 cup blue cheese
3-4 Tbsp Sherry Vinaigrette, recipe below

Sherry Vinaigrette

1/2 shallot, minced
6 sprigs Green Giant™ Fresh thyme, leaves removed
Kosher salt and freshly ground black pepper to taste
2 Tbsp sherry vinegar
6 Tbsp extra virgin olive oil


  1. Heat the oven to 350°F.
  2. Place the beets on a square of foil, season with salt and pepper, and drizzle with olive oil and vinegar. Wrap them in the foil and bake until tender, 45-60 minutes. Allow them to cool, then peel and cut each beet into eighths.
  3. Place the bacon pieces in a large pan and cook over medium heat until just rendered and barely crisp, about 4 minutes. Set aside and keep warm.
  4. In a medium bowl, toss the mixed greens with the salt, pepper and vinaigrette to taste.
  5. Place a mound of salad on each plate. Scatter the beets, pears, bacon pieces and pecans around and arrange a wedge of cheese on each plate.

Sherry Vinaigrette

In a small bowl, combine the shallot, thyme, and a good pinch each of salt and pepper. Add the sherry vinegar and let macerate for 10 minutes. Whisk in the olive oil in a slow, steady stream. Taste and adjust the seasoning to taste.