Ray McVinne's bacon and beetroot salad recipe - 24 May
Beetroot & Bacon Salad
Time: 1 hour to roast beetroot, 20mins to put together
This is a first or main course salad of roasted beetroot cut into wedges, tossed with toasted walnuts, rocket, dollops of Greek yoghurt, fried bacon and a dressing made by adding vinegar to the oil that the beetroot was cooked in. This salad would also be good as a side dish with steak or chicken.
Roasting beetroot may take a while but the oven does all the work.
4 beetroot, peeled and cut into thin wedges
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper
3 tablespoons red wine vinegar
3 handfuls rocket leaves (use the spiky wild rocket if you can get it as it's flavour is sharp and peppery).
4 rashers rindless bacon, diced 4 cm
200g Greek yoghurt
1/2 cup walnut pieces toasted
Preheat the oven to 200degC
Put the beetroot into an ovenproof dish, add 4 tablespoons of the oil and season with salt and pepper.
Cover and place in the oven 1 hour or until the beetroot is tender.
Remove from the oven, uncover and cool for 5 minutes, add the vinegar and mix well.
Place the rocket on a serving platter.
Fry the bacon in the remaining oil until just crisp.
Scatter the beetroot over the rocket reserving the oil and vinegar mixture from the beetroot dish.
Put small blobs of yoghurt over everything and sprinkle the bacon and walnuts on top.
Drizzle the oil and vinegar mixture from the beetroot over everything.
First published in Cuisine Issue 140 May 2010
© Ray McVinnie and Associates Ltd