Spiced beet salad with bacon
Add colour and vibrancy to a salad with bright, brilliant beetroot
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
Low-fat, Dairy-free
- Fry the bacon in a little oil until crisp, lift out. Add the ginger, sugar, orange zest and juice, vinegar and cinnamon to the pan and bring to a bubble for a minute or 2. Add the beetroot and carrot and cook for a minute. Tip the spinach and bacon into a bowl, sprinkle the beets and carrot over with some of the spiced liquid.
229 kcalories, protein 10.3g, carbohydrate 29.5g, fat 8.6 g, saturated fat 2.4g, fibre 5.6g, salt 1.82 g
Recipe from olive magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/3903/
http://www.bbcgoodfood.com/recipes/3903/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
Low-fat, Dairy-free
Ingredients
- 500g whole cooked beetroot , cut into wedges
- 4 carrots , peeled, cut into batons and blanched for 2 minutes
- 2 tbsp grated root ginger
- 2 tsp soft brown sugar
- 1 orange , zested and juiced
- 2 tbsp sherry vinegar
- ground cinnamon
- 4 handfuls young leaf spinach
- 4 rashers bacon , cut into strips
229 kcalories, protein 10.3g, carbohydrate 29.5g, fat 8.6 g, saturated fat 2.4g, fibre 5.6g, salt 1.82 g
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02 December 2007
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