One of my new year’s resolutions is to get more creative with salads, I say one of because I have so many, and they are all food based! It is never appealing when you go out for lunch and in the salad section it is listed:
It just turns me right off, and I just think, ‘come on, give me some oomph!’ I don’t know about you but when I read ‘Salad’ in a restaurant I just think lettuce, tomato and cucumber; and then whatever extra item the restaurant has decided to throw on-top. Salads can be wonderful and they deserve the respect of a bit if jazz. Give them a zingy dressing, throw in some different textures and you will probably be more satisfied if you add a carb in there too. I think this salad has everything; lots of vegetables, multiple textures, flavoursome proteins, crunchy croutons and topped off with a super zing of a dressing! Go on, give it a try!
- 2-3 pickled beetroots – chopped into small cubes
- 2 sliced bread – cut into small cubes
- 5 rashes bacon
- 1 tbsp olive oil
- 2 eggs – boiled and sliced into 4
- 8 asparagus stalks
- 2 big handfuls rocket
- 1 small red onion – very finely sliced
- ¼ cucumber – cut into thin strips
For the Dressing – mix together the following ingredients
- Juice ½ Lemon
- 3 heap tsp natural yoghurt
- 1 heap tsp creamed horseradish
Pre-Heat the oven to 200’C
Toss the beetroot in a little olive oil and roast in the roast for half an hour
Combine the cucumber, onion and rocket together in a large bowl and set aside until ready to plate up.
Heat a griddle pan with the olive oil and fry the bacon on this. Once the bacon is cooked, remove and fry the bread cubes and asparagus in the juices for a couple of minutes until the asparagus is cooked and the bread is golden and crispy
Once the beetroot is cooked plate all the ingredients and drizzle with the dressing.