Bibb Salad with Roasted Beets, Scallions and Warm Bacon Dressing

1 bunch Red Dog Farm Red Beets
1 head Red Dog Farm Bibb Lettuce
1/2 bunch Red Dog Farm Purple Scallions
Several leaves Basil, shredded
1 Tbs. Olive oil
Salt and pepper
8 pieces bacon
3 Tbs. red wine vinegar
1 tsp. sugar
1/2 tsp. Dijon mustard
Pinch of pepper

Cut the tops off the beets (save for another dish!). Remove long tail-like roots. Toss the beets in the olive oil, salt and pepper. Roast in a single layer at 400 degrees until easy to pierce with a fork. Time depends on size of beet, but probably 20- 45 minutes.
Prepare the lettuce, scallions and basil and set aside.
Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch of black pepper.
Toss the beets, lettuce mixture, bacon, and dressing together. Serve immediately.