Name: Super salad with rocket, roasted beetroot and bacon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Ingredients
Ingredients: 1.5 kg beetroot peeled, quartered; 60 ml fresh chillies 573; 80 ml vinegar balsamic; 15 ml brown sugar; 2.5 ml dried chillies; 6 rindless bacon strips, cut into pieces; 90 g rocket leaves; parmesan shavings

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Ingredients (8)

1.5 kg	beetroot — peeled, quartered
60 ml	fresh chillies — 573
80 ml	vinegar — balsamic
15 ml	brown sugar
2.5 ml	dried chillies
6	rindless bacon — strips, cut into pieces
90 g	rocket — leaves
	parmesan — shavings

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Method:

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.

Words and image: Home magazine

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