Beetroot, Bacon and Goats' Cheese Salad

A vibrant salad featuring sliced beetroot, crispy bacon lardons, and grilled goats' cheese topped with a mustard vinaigrette.

Bacon Appetiser Gluten Free Salad Goats Cheese

Estimated Nutrition

Calories

361.3

kcal / serving

1445.2 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

32.2g

per serving

128.6 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

to taste

Caster Sugar

CondimentsSauces

English Mustard

White Wine Vinegar

Dairy

slice

Goats' Cheese

1cm thick slices, rind on

Meat

piece

Smoked Streaky Bacon

Cut into lardons

NutsSeeds

to taste

Salt

to taste

Black Pepper

Freshly ground

OilsFats

9.8

Olive Oil

Used for frying

Rapeseed Oil

Vegetables

piece

Beetroot

Cooked, peeled and thinly sliced

Watercress

Trimmed

piece

Little Gem Lettuce

Leaves separated

Method

Arrange sliced beetroot in overlapping circles on four serving plates.

Blanch the bacon lardons in boiling water for 1 minute then drain and dry.

Fry the bacon in a hot pan for 4 minutes until crisp then drain on paper.

Whisk mustard, vinegar, rapeseed oil, salt, pepper, and sugar to make the dressing.

Mix watercress, lettuce leaves, and fried bacon lardons in a bowl.

Preheat the grill to a high setting.

Grill the goats' cheese rounds for 2 minutes until bubbling and golden.

Toss the salad in dressing, plate it, and top with grilled cheese.