Beet Salad




Rating: 3.06 / 5.00 (47 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

For the beet salad, cut the slices of breakfast bacon into thin strips and fry them in a pan without adding any fat. Drain on paper towels and let cool.

Hard boil the eggs and quench.

Cut the cooked beet into small cubes. Peel and chop the shallots and garlic cloves. Wash the parsley, shake it dry and chop it as well.

Mix the beets, shallots, garlic and parsley in a bowl. Mix oil, balsamic vinegar, honey, ginger syrup and black pepper to make a dressing and season to taste. Pour the dressing over the salad and mix in the cooled bacon strips.

Cover the beet salad with cling film and place in the fridge for at least 1 hour to infuse. Before serving, decorate with egg quarters.

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