Spiced beet salad with bacon

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olive magazine

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1. 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

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• Jos

  02 December 2007

  Jos commented on this recipe

  This is an excellent and easy recipe. already repeating within a week. thanks

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

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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