- Salad: In medium saucepot, add beets (skins intact) and vinegar and cover with cold water by about 1 inch. Bring to boil over high heat and reduce to simmer and cook for 40-50 minutes or until fork tender. Drain and shock with cold water until cooled. Peel beets and dice into ½-inch cubes and reserve.
- Preheat oven to 375°F and lay bacon out on rimmed baking sheet in a single layer. Bake for 12-17 minutes or until just crisp or desired doneness. Drain on paper towels and cut into ½-inch slices.
- Spread out romaine lettuce onto serving platter and top neatly, in rows, with prepared bacon, beets, avocado, tomatoes and blue cheese. Serve with green goddess avocado dressing to serve!
- Green Goddess Avocado Dressing: In blender, grate 1 teaspoon zest and squeeze ¼ cup juice. Add remaining ingredients and blend until smooth and reserve until needed. Makes about 2 cups.