Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette
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Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- vinaigrette click link up above for the recipe & ingredients, bacon-mustard flavored
- 5 beets mini, golden
- olive oil drizzle of
- 3 cups baby spinach
- 3 cups arugula baby
- 2 radish sliced thinly
- 1 carrot peeled & sliced thinly
- red onion sliced thinly
- bacon bits cooked
- cheddar cheese diced, sharp, white
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- Make the bacon-mustard vinaigrette - click the link up above for the recipe. Set aside to allow flavors to mingle and reserve the bacon bits for a salad topping.
- Preheat the oven to 375 degrees.
- Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil.
- Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
- Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
- Peel the beets with a small sharp knife. Slice each beet thinly.
- Place the arugula/spinach mix in a large serving bowl then arrange with the sliced beets, radish slices, carrot slices, red onion, bacon bits, and sharp white cheddar on top.
- Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.
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