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1
Preheat the oven to 450.
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2
Loosely wrap the beets in foil and roast for about 1 hour, or until tender when pierced.
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3
Let cool, then peel the beets and cut them into wedges.
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4
Bring a large saucepan of water to a boil.
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5
Add the fava beans and cook until tender, about 4 minutes.
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6
Drain the beans and cool them under running water.
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7
Peel off and discard the tough outer skins.
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8
Return the water to a boil.
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9
Gently add the eggs and boil for 6 minutes.
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10
Using a slotted spoon, transfer the eggs to a bowl of cold water and let cool completely.
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11
Peel the eggs.
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12
In a medium skillet, cook the bacon strips over moderately high heat until brown and crisp, about 6 minutes.
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13
Transfer the bacon to paper towels to drain.
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14
Pour off the fat from the pan.
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15
Heat 1 tablespoon of the olive oil in the skillet.
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16
Add the sliced onion and garlic and cook over moderately low heat, stirring frequently, until the onion is golden, about 25 minutes.
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17
Stir in the anchovies and vinegar.
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18
Scrape the contents of the skillet into a blender or mini processor and pulse until smooth.
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19
With the machine on, add the remaining 6 tablespoons of olive oil in a thin, steady stream.
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20
Season the anchovy dressing with salt and pepper.
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21
Cut the eggs in half and arrange them on a large plate along with the beets, fava beans and bacon.
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22
Drizzle half of the dressing over the salad, sprinkle with the parsley and serve.
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23
Pass the remaining dressing separately.
