Photo of Mixed beetroot salad with rocket, bacon and red onion by WW

Mixed beetroot salad with rocket, bacon and red onion

Points® value
Total Time
55 min
10 min
45 min


Olive Oil

1 tablespoon(s)


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)


70 g


  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.