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Bacon Beet Salad
3 / 5
Gas Mark 4, 180C, 350F
225g (8oz) Cured back bacon
4 Small fresh beetroots, scrubbed and quartered
Olive oil to drizzle
5 Radishes, thinly sliced
2x15mlsp (2tbsp) Flat leaf parsley, roughly chopped
50g (2oz) Black pudding, cubed (optional)
Handful of rocket leaves
2 Sage leaves, chopped
2x15mlsp (2tbsp) Olive oil
4x15mlsp (4tbsp) Apple juice
Pre-heat the oven. Place the raw beetroot on a baking sheet and drizzle with a little oil. Bake in the oven until soft.
Grill the bacon rashers under a pre-heated grill for 1-2 minutes each side. Cut the rashers in half.
Toss the bacon, beetroot, radishes, parsley, black pudding and rocket together in a serving bowl.
Place the sage, oil, apple juice and seasoning in a screw top jar. Shake well to combine. Drizzle the dressing over the salad and serve.
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