Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

We had a similar salad in a small Irish pub in Idaho that I loved and wanted to make at home. I roasted some small golden beets then tossed them on a bed of spinach and arugula along with some radish slices, red onion, bacon crumbles, and sharp white cheddar. The salad was a big hit with everyone but my son who is anti salad these days. My daughter, husband, and I thought it was delicious and went back for seconds. I loved the combination of colors, textures, and flavors and the bacon-mustard vinaigrette made it over the top delicious.

Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

How to Make an Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Make the bacon-mustard vinaigrette – click here for the recipe. Set aside to allow flavors to mingle and reserve the bacon bits for a salad topping.

Preheat the oven to 375 degrees.

Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil. Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.

Remove the roasted beets from the oven then unwrap the foil and set aside to cool for 10 minutes.

Peel the beets with a small sharp knife. Slice each beet thinly.

Place the arugula/spinach mix in a large serving bowl then arrange with the sliced beets, radish slices, carrot slices, red onion, bacon bits, and sharp white cheddar on top. Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.

Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Sides
Cuisine: Irish
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • Bacon-Mustard Vinaigrette click link up above for the recipe & ingredients
  • 5 mini golden beets
  • Drizzle of olive oil
  • 3 cups of baby spinach
  • 3 cups of baby arugula
  • 2 radishes sliced thinly
  • 1 carrot peeled & sliced thinly
  • Red onion sliced thinly
  • Bacon bits cooked
  • Sharp white cheddar diced
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Make the bacon-mustard vinaigrette - click the link up above for the recipe. Set aside to allow flavors to mingle and reserve the bacon bits for a salad topping.
  • Preheat the oven to 375 degrees.
  • Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil.
  • Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
  • Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
  • Peel the beets with a small sharp knife. Slice each beet thinly.
  • Place the arugula/spinach mix in a large serving bowl then arrange with the sliced beets, radish slices, carrot slices, red onion, bacon bits, and sharp white cheddar on top.
  • Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.
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3 Comments

  1. As a beet and radish fan, Bev would really enjoy this salad.