4 beets, peeled, cut into thick wedges
6 thick-cut slices of Hills Own House-Smoked Bacon, chopped
1/2 large red onion, thinly sliced
1/2 cup dark beer (such as Great Lakes Brewing's Edmund Fitzgerald)
1/4 cup balsamic vinegar
1 tablespoon (packed) dark brown sugar
2 small heads of Ohio bibb lettuce, coarsely chopped
1/2 cup raisins

Cook beets in boiling salted water until tender, about 12 minutes; drain.

Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper.

Arrange lettuce on platter. Top with beets; sprinkle with bacon and raisins.