Maple Cured Bacon Spring Salad

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With beetroot, radish and rocket, this salad certainly packs a punch!

Cook time: 40 mins

Serves: 2

Cooking Skill: Easy

Ingredients

225g maple cured back bacon rashers
4 small fresh beetroots, scrubbed and quartered (or use pre-cooked variety)
2 tablespoons olive oil
5 radishes, thinly sliced
2 tablespoons freshly chopped flat-leaf parsley
50g black pudding, roughly cubed (optional)
Handful rocket leaves
For the dressing
1 large spring fresh sage leaves
Seasoning
2 tablespoons olive oil
4 tablespoons apple juice

Method

Step 1

Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place the raw beetroot onto a baking sheet and drizzle with the little oil. Bake for about 40 minutes until soft.

Step 3

Meanwhile grill the bacon rashers under a hot preheated grill for 1-2 minutes on each side or until crispy and golden. Cut rashers in half.

Step 4

In a large bowl mix together the bacon, beetroot, radishes, parsley, black pudding and rocket leaves.

For the dressing; put all the ingredients in a screw-top clean jam jar and shake well.

Step 5

Drizzle over the salad and serve immediately.

Method

Step 1

Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place the raw beetroot onto a baking sheet and drizzle with the little oil. Bake for about 40 minutes until soft.

Step 3

Meanwhile grill the bacon rashers under a hot preheated grill for 1-2 minutes on each side or until crispy and golden. Cut rashers in half.

Step 4

In a large bowl mix together the bacon, beetroot, radishes, parsley, black pudding and rocket leaves.

For the dressing; put all the ingredients in a screw-top clean jam jar and shake well.

Step 5

Drizzle over the salad and serve immediately.

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Maple Cured Bacon Spring Salad

Maple cured bacon spring salad served in a clear bowl, on a table cloth.

Ingredients

  • 225g maple cured back bacon rashers
  • 4 small fresh beetroots, scrubbed and quartered (or use pre-cooked variety)
  • 2 tablespoons olive oil
  • 5 radishes, thinly sliced
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 50g black pudding, roughly cubed (optional)
  • Handful rocket leaves

For the dressing

  • 1 large spring fresh sage leaves
  • Seasoning
  • 2 tablespoons olive oil
  • 4 tablespoons apple juice












Method

Step 1

Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place the raw beetroot onto a baking sheet and drizzle with the little oil. Bake for about 40 minutes until soft.

Step 3

Meanwhile grill the bacon rashers under a hot preheated grill for 1-2 minutes on each side or until crispy and golden. Cut rashers in half.

Step 4

In a large bowl mix together the bacon, beetroot, radishes, parsley, black pudding and rocket leaves.

For the dressing; put all the ingredients in a screw-top clean jam jar and shake well.

Step 5

Drizzle over the salad and serve immediately.

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