Go Back

Spiced beetroot and bacon salad

This spiced beetroot and bacon salad is ready within 15 minutes, so it's perfect on busy days or for a quick lunch/brunch at the weekend. Serve it with crusty or wholesome bread.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g cooked beetroot
  • 4 carrots
  • 2 Tbsp grated ginger
  • 2 tsp unrefined sugar
  • zest and juice of 1 orange
  • 0.5 tsp cinnamon
  • 2 Tbsp sherry vinegar
  • 4 handfuls of mixed baby spinach & rocket leaves or mixed leaves salad
  • 4 slices of bacon

Method
 

  1. Cut the beets into thin wedges, set aside.
  2. Slice the carrots into into thin strips, then put them in a pan of cold water. Bring to the boil then rinse with cold water and set aside.
  3. Mix the orange juice with the zest, ginger, sugar, cinnamon and vinegar. Heat a little oil in a frying or griddle pan and cook on each side for 2-3 minutes until golden. Set these aside (but keep warm).
  4. Add the orange mixture to the pan and cook for a minute or so until you get a sticky sauce. Add the beetroot and carrot strips. Cook for a couple of minutes, while stirring.
  5. Put 2 handful of salad leaves on two serving plates. Divide the beetroot and carrot mixture between the plates, add the bacon slices and pour over the cooking juices. Serve immediately.