Mixed beetroot salad with rocket, bacon and red onion
4
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 2 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Beetroot
2 individual, small
Red onion
1 small
Bacon medallions, raw
4 rasher(s)
Calorie controlled cooking spray
4 spray(s)
Balsamic vinegar
2 teaspoon(s)
Rocket
70 g
Instructions
1
Peel 2 beetroot (approx. 250g weight) and put in a pan of water. Bring to the boil and simmer for around 45 minutes, or until soft. Remove from the water and leave to cool.
2
Once cooled, slice the beetroot into thin slices. Finely slice a red onion, and slice 4 bacon medallions into strips. Mist a frying pan with calorie controlled spray and heat over a medium heat. Fry the onion for 6-8 minutes, until soft. Add 1 tsp of balsamic vinegar and then add the bacon. Fry for another couple of minutes until cooked. Leave to cool to room temperature. Put the onions and bacon in a bowl with 70g rocket.
3
Whisk together 1 tbsp of extra virgin olive oil and 1 tsp of balsamic vinegar and add to the leaves. Season and toss to combine. Arrange the beetroot slices in a ring on two plates. Top with the rocket salad.
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