Print Recipe Print Recipe


This salad is a firm favourite of ours! Trust us, it is grand and delicious enough for any dinner party!


Beetroot, Walnut & Bacon Salad

Ingredients


  • 2 pillow packs mixed herb and lettuce leaves
  • 250 ml (tightly packed) baby spinach leaves, veined and shredded
  • 1 medium onion, sliced into thin rings
  • 1 pack Werda sliced beetroot, drained and patted dry on kitchen paper
  • 250 g lean rindless bacon, grilled and crumbled
  • 100 g walnuts, halved
  • 125 g creamy blue cheese, crumbled
  • 250 ml wholewheat croutons
  • 90 ml walnut or sunflower oil
  • 30 ml red wine vinegar
  • 30 ml soft brown sugar
  • 30 ml whole grain mustard
  • 90 ml prepared chicken or vegetable stock



Method



Scatter the salad leaves on a salad platter and top with the spinach and onion. Tuck the beetroot slices into the leaves and dot with bacon, walnuts, cheese and croutons

Combine the rest of the ingredients, whisk until well blended and pour over the salad. Serve at once as a sustainable starter or as a main course with whole cooked baby potatoes or wholewheat rye bread.

Serves 6.