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!
Baby Potato - 250g
Beetroot - 100g
Peas - 40g
Fresh Parsley - 4g
Green Leaves - 20g
Cucumber - 100g
Radish - 20g
Mustard Vinaigrette - 20ml
Streaky Pork Bacon - 4 strips
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!
Baby Potato - 500g
Beetroot - 200g
Peas - 80g
Fresh Parsley - 8g
Green Leaves - 40g
Cucumber - 200g
Radish - 40g
Mustard Vinaigrette - 40ml
Streaky Pork Bacon - 8 strips
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!
Baby Potato - 750g
Beetroot - 300g
Peas - 120g
Fresh Parsley - 12g
Green Leaves - 60g
Cucumber - 300g
Radish - 60g
Mustard Vinaigrette - 60ml
Streaky Pork Bacon - 12 strips
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!
Baby Potato - 1kg
Beetroot - 400g
Peas - 160g
Fresh Parsley - 15g
Green Leaves - 80g
Cucumber - 400g
Radish - 80g
Mustard Vinaigrette - 80ml
Streaky Pork Bacon - 16 strips
Woolies Products in this dish
