Beetroot and bacon salad

    20 min

    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.

    20 people made this

    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

    Prep:20min  ›  Ready in:20min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    2. 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 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)