We’ve put our hearts into creating a sensational salad that will make your taste buds sing. There’s crunch from the salty bacon, freshness from various greens, and earthiness from roasted baby potatoes & beetroot. Drizzled with a divine mustard vinaigrette.
Crispy Bacon Salad
Crispy Bacon Salad
with roasted beetroot & baby potatoes
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Beetroot
- Cucumber
- Fresh Parsley
- Green Leaves
- Mustard Vinaigrette
- Peas
- Radish
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
TINY ‘TATOES
Preheat the oven to 200°C. Boil the kettle. Spread the halved baby potatoes and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FOR THE FRESHNESS
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the parsley. Rinse and roughly shred the green leaves. Rinse and peel the Cucumber into ribbons. Rinse and slice the radish into rounds.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped parsley, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
IT’S ALL ABOUT THE BACON
Place a pan over medium heat. When hot, fry the bacon until crispy, about 2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SCRUMPTIOUS SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the crispy baby potatoes, the Beetroot pieces, the plumped peas, the radish rounds, and the chopped bacon. Drizzle over the dressing and garnish with the remaining parsley. Finish it off with a crack of black pepper. You’re a natural, Chef!
TINY ‘TATOES
Preheat the oven to 200°C. Boil the kettle. Spread the halved baby potatoes and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FOR THE FRESHNESS
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the parsley. Rinse and roughly shred the green leaves. Rinse and peel the Cucumber into ribbons. Rinse and slice the radish into rounds.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped parsley, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
IT’S ALL ABOUT THE BACON
Place a pan over medium heat. When hot, fry the bacon until crispy, about 2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SCRUMPTIOUS SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the crispy baby potatoes, the Beetroot pieces, the plumped peas, the radish rounds, and the chopped bacon. Drizzle over the dressing and garnish with the remaining parsley. Finish it off with a crack of black pepper. You’re a natural, Chef!
TINY ‘TATOES
Preheat the oven to 200°C. Boil the kettle. Spread the halved baby potatoes and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FOR THE FRESHNESS
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the parsley. Rinse and roughly shred the green leaves. Rinse and peel the Cucumber into ribbons. Rinse and slice the radish into rounds.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped parsley, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
IT’S ALL ABOUT THE BACON
Place a pan over medium heat. When hot, fry the bacon until crispy, about 2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SCRUMPTIOUS SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the crispy baby potatoes, the Beetroot pieces, the plumped peas, the radish rounds, and the chopped bacon. Drizzle over the dressing and garnish with the remaining parsley. Finish it off with a crack of black pepper. You’re a natural, Chef!
TINY ‘TATOES
Preheat the oven to 200°C. Boil the kettle. Spread the halved baby potatoes and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FOR THE FRESHNESS
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the parsley. Rinse and roughly shred the green leaves. Rinse and peel the Cucumber into ribbons. Rinse and slice the radish into rounds.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped parsley, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
IT’S ALL ABOUT THE BACON
Place a pan over medium heat. When hot, fry the bacon until crispy, about 2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SCRUMPTIOUS SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the crispy baby potatoes, the Beetroot pieces, the plumped peas, the radish rounds, and the chopped bacon. Drizzle over the dressing and garnish with the remaining parsley. Finish it off with a crack of black pepper. You’re a natural, Chef!
Frequently Asked Questions
What is the preparation time for Crispy Bacon Salad?
The preparation time for Crispy Bacon Salad with roasted beetroot & baby potatoes is between 20 and 35 minutes.
What is the total time required to make Crispy Bacon Salad with roasted beetroot & baby potatoes?
The total time required to make Crispy Bacon Salad with roasted beetroot & baby potatoes is between 40 and 55 minutes.
How many servings does Crispy Bacon Salad provide?
4 servings
What are the main ingredients in Crispy Bacon Salad?
Baby Potato, Beetroot, Cucumber, Fresh Parsley, Green Leaves, Mustard Vinaigrette, Peas, Radish, Streaky Pork Bacon
What is the nutritional information of Crispy Bacon Salad?
Calories: 474, Carbs: 58 grams, Fat: grams, Protein: 19.5 grams, Sugar: 11.8 grams, Salt: 823 grams
How do I prepare Crispy Bacon Salad?
DRESSED TO IMPRESS: In a small bowl, combine ½ the chopped parsley, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning. SCRUMPTIOUS SALAD PERFECTION: Make a bed of the shredded salad leaves and the cucumber ribbons. Scatter over the crispy baby potatoes, the beetroot pieces, the plumped peas, the radish rounds, and the chopped bacon. Drizzle over the dressing and garnish with the remaining parsley. Finish it off with a crack of black pepper. You’re a natural, Chef! IT’S ALL ABOUT THE BACON: Place a pan over medium heat. When hot, fry the bacon until crispy, about 2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop. FOR THE FRESHNESS: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the parsley. Rinse and roughly shred the green leaves. Rinse and peel the cucumber into ribbons. Rinse and slice the radish into rounds. TINY ‘TATOES: Preheat the oven to 200°C. Boil the kettle. Spread the halved baby potatoes and the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Crispy Bacon Salad?
Baby Potato, Beetroot, Cucumber, Fresh Parsley, Green Leaves, Mustard Vinaigrette, Peas, Radish, Streaky Pork Bacon
How many calories does Crispy Bacon Salad have?
474 calories
How much fat content does Crispy Bacon Salad have?
grams
Woolies Products in this dish
