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Nutrition: per serving

  • kcal489
    low
  • fat12g
  • saturates3g
  • carbs67g
  • sugars31g
  • fibre14g
  • protein21g
  • salt1.3g
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Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, October 2014

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.2 ratings

Fridays cook

A star rating of 4 out of 5.

Tasty meal and simple to prepare but works out quite expensive.

louiseacheson

A star rating of 4 out of 5.

Lovely mix of flavours and textures, very quick and easy to prepare. I ended up throwing in a bunch of other stuff, bit of a fridge clear out, so some cucumber, cherry tomatoes, petit pois and a cut up sausage all added to a nice big evening salad!

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