- 300g pack cooked beetroot (not in vinegar)
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 50g dried cranberries
- 250g pouch cooked grains (we used Bulgur wheat, green lentils & barley from Tesco)
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tbsp extra virgin olive oil
- 25g cooked crispy bacon (from the deli aisle)
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- handful of rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries, then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains.
Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon and scatter with rocket, then toss well, transfer to plates and serve.