Beetroot and bacon salad
This recipe makes a wonderfully light and refreshing salad. Beetroot is tossed with romaine lettuce, red onion, Parmesan cheese and crumbled bacon in a balsamic vinaigrette.
Ingredients
Makes: 6 - 8 servings
- 6 rashers streaky bacon
- 3 romaine hearts, rinsed and torn
- 2 1/2 (340g) jars beetroot, drained and julienned
- 1/2 red onion, sliced in rings
- 50g Parmesan cheese, grated
- 250ml balsamic vinaigrette
Method
Prep:20min ›
Ready in:20min
- Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, toss together the romaine, beetroot, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
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Reviews & ratings
Average global rating:
(20)
Reviews in English (13)
This was an excellent salad, however I hate beets. I omitted those and added artichoke hearts instead. YUM! I will definately make this again! - 28 Mar 2003 (Review from Allrecipes US | Canada)
My company and I throughly enjoyed this salad. I used butter lettuce instead of romaine, and added walnuts and crumbled goat cheese. Very tasty! - 23 Jun 2003 (Review from Allrecipes US | Canada)
Very good. The beet and bacon flavors go well together. - 10 Dec 2003 (Review from Allrecipes US | Canada)
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