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Prep Time: 00:20
Servings: 8
Cooking Time: 01:00
Ingredients
- 1.5kg - beetroot, peeled and cut into quarters
- 60ml - olive oil
- 80ml - balsamic vinegar
- 15ml - brown sugar
- 2.5ml - dried chillies
- 6 - strips of rindless bacon, cut into pieces
- 90g - rocket leaves
- - Parmesan shavings
Method
You can serve this salad warm or at room temperature. The rocket gives the salad a different look when it is served warm.
Preheat the oven 180°C.
Place the beetroot quarters in a roasting pan, mix the olive oil, balsamic vinegar, brown sugar and chillies and pour it over the beetroot. Spread the ingredients out in the oven pan and roast for approximately an hour or until the beetroot is done.
Pan fry the bacon until it is crispy and drain it on paper towels.
Arrange the rocket leaves on a serving dish and ladle the beetroot quarters onto them. Sprinkle the bacon and Parmesan shavings on top and serve.
Place the beetroot quarters in a roasting pan, mix the olive oil, balsamic vinegar, brown sugar and chillies and pour it over the beetroot. Spread the ingredients out in the oven pan and roast for approximately an hour or until the beetroot is done.
Pan fry the bacon until it is crispy and drain it on paper towels.
Arrange the rocket leaves on a serving dish and ladle the beetroot quarters onto them. Sprinkle the bacon and Parmesan shavings on top and serve.
