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Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Course: Side Dish
Cuisine: Irish

Ingredients

  • Bacon-Mustard Vinaigrette click link up above for the recipe & ingredients
  • 5 mini golden beets
  • Drizzle of olive oil
  • 3 cups of baby spinach
  • 3 cups of baby arugula
  • 2 radishes sliced thinly
  • 1 carrot peeled & sliced thinly
  • red onion sliced thinly
  • bacon bits cooked
  • sharp white cheddar diced
  • Sea Salt and Freshly Cracked Pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 375 degrees.
  3. Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil.
  4. Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
  5. Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
  6. Peel the beets with a small sharp knife. Slice each beet thinly.
  7. 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.
  8. Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.