Bacon beet salad

Time to cook:
40 minutes
Bacon beet salad


  • 225g (8oz) Cured back bacon
  • 4 Small fresh beetroots, scrubbed and quartered
  • Olive oil to drizzle
  • 5 Radishes, thinly sliced
  • 2x15mlsp (2tbsp) Flat leaf parsley, roughly chopped
  • 50g (2oz) Black pudding, cubed (optional)
  • Handful of rocket leaves
  • 2 Sage leaves, chopped
  • 2x15mlsp (2tbsp) Olive oil
  • 4x15mlsp (4tbsp) Apple juice
  • Seasoning


Pre-heat the oven. Place the raw beetroot on a baking sheet and drizzle with a little oil. Bake in the oven until soft.

Grill the bacon rashers under a pre-heated grill for 1-2 minutes each side. Cut the rashers in half.

Toss the bacon, beetroot, radishes, parsley, black pudding and rocket together in a serving bowl.

Place the sage, oil, apple juice and seasoning in a screw top jar. Shake well to combine. Drizzle the dressing over the salad and serve.

Nutritional information

Applicable type(s) of red meat:
Applicable cut(s) of meat:
Applicable life stage(s):
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