1. 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.
2. 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.
3. 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:
½ cup mayonnaise
½ cup sour cream (or Greek yogurt)
2 teaspoons anchovy paste (use half for a milder flavored dressing)
2 cloves garlic, chopped
½ cup sliced green onions (about 4 onions)
⅓ cup thinly sliced fresh basil leaves (about ¾ ounce package)
1 tablespoon fresh tarragon leaves (or parsley if preferred), chopped
X teaspoons Kosher salt
X teaspoons freshly ground black pepper
1. 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.