Best Beetroot Bacon Cranberry Grain Salad Recipes

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.

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

KALE WITH ROASTED BEETS AND BACON

Steps:

• Preheat the oven to 425 degrees F.
• Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
• In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
• Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

BEET ROOT SALAD

Steps:

• Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.

FETA & BEETROOT SALAD

Steps:

• Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
• To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.