Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette
Course Sides
Cuisine Irish
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Large Bowl
Ingredients
Bacon-Mustard Vinaigretteclick link up above for the recipe & ingredients
5mini golden beets
Drizzle of olive oil
3cupsof baby spinach
3cupsof baby arugula
2radishessliced thinly
1carrotpeeled & sliced thinly
Red onionsliced thinly
Bacon bitscooked
Sharp white cheddardiced
Sea salt and freshly cracked pepperto taste
Instructions
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.
Preheat the oven to 375 degrees.
Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil.
Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
Peel the beets with a small sharp knife. Slice each beet thinly.
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.
Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.