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Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Sides
Cuisine: Irish
Servings: 4
Author: Pam - For the Love of Cooking


  • Bacon-Mustard Vinaigrette click link up above for the recipe & ingredients
  • 5 mini golden beets
  • Drizzle of olive oil
  • 3 cups of baby spinach
  • 3 cups of baby arugula
  • 2 radishes sliced thinly
  • 1 carrot peeled & sliced thnly
  • Red onion sliced thinly
  • Bacon bits cooked
  • Sharp white cheddar diced
  • Sea salt and freshly cracked pepper to taste


  • Make the bacon-mustard vinaigrette - click link up above for the recipe. Set aside to allow flavors to mingle and reserve the bacon bits for 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 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.