Beetroot Bacon Cranberry Grain Salad Recipes

PICKLED BEET SALAD WITH BACON VINAIGRETTE

Steps:

• In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.

BEETROOT AND CRANBERRY SALAD WITH GOAT'S CHEESE

Steps:

• Scrub and trim the beetroot without cutting through the skin. Place the beetroot in a roasting pan with a drizzle of olive oil, 1/3 of a cup of water and a sprinkle of sea salt and black pepper. Cover the pan tightly with foil and bake the beetroot in the oven at 180C for approx 50 minutes or until tender. Once the beetroot is cool enough to handle, peel of the skin and cut the bulbs into easy to eat pieces. Place the spinach leaves in a bowl then combine the olive oil, vinegar, mustard and seasoning together and toss most of the dressing through the greens, reserving a little to use at the end. Arrange the spinach on small entrée plates and place the beetroot onto the greens. Sprinkle the walnuts and cranberries over the top and finish by crumbling the goat's cheese over the whole dish. Drizzle the remaining dressing onto each plate. Season with black pepper and serve. Source: uscranberries

BEETROOT, BACON, CRANBERRY & GRAIN SALAD

Steps:

• Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries, then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains.
• Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon and scatter with rocket, then toss well, transfer to plates and serve.

GARDEN SALAD WITH CRANBERRIES, PINE NUTS, AND BACON

Steps:

• Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• Toss with the baby greens or mesclun until the leaves are nicely coated.
• Toss again with the tomatoes.
• Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

CRANBERRY AND ROASTED BEET SALAD

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.