Ingredients

serves 4

　　8 small golden beets (about 10 ounces)

　　3 tablespoons extra-virgin olive oil

　　1/4 teaspoon coarse salt

　　4 slices turkey bacon (about 2 1/4 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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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

　　

Fit to eat recipe

Step 6

(Per serving)

　　

Step 7

Calories: 465

　　

Step 8

Fat: 26g

　　

Step 9

Cholesterol: 122mg

　　

Step 10

Carbohydrate: 12g

　　

Step 11

Sodium: 537mg

　　

Step 12

Protein: 46g

　　

Step 13

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.