Root Vegetable Salad with Bacon and Maple Dressing

Root Vegetable Salad with Bacon and Maple Dressing
FEATURED | Greenfield Bacon
Root Vegetable Salad with Bacon and Maple Dressing
Serves 6
Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 package Greenfield Bacon, cooked and roughly chopped
  2. 30 baby carrots, trimmed and washed
  3. 2 parsnips, peeled and cut into wedges
  4. 10 pearl onions, peeled
  5. 20 beetroot, trimmed, peeled and cut into wedges
  6. 1/3 cup + 2 tbsp (90 ml) olive oil
  7. 2 tbsp (30 ml) balsamic vinegar
  8. 1 clove crushed garlic
  9. 1 tsp (5 ml) maple syrup
  10. 1 endive, separated
Instructions
  1. Preheat oven to 350°F (177°C).
  2. Place baby carrots in a large baking tray with parsnips, onions and beetroot. Add 2 tablespoons olive oil and toss to coat. Bake for 30 minutes.
  3. Whisk 1/3 cup olive oil, balsamic vinegar, garlic and maple syrup. Set aside.
  4. Toss the vegetables with bacon pieces and endive. Serve drizzled with dressing.
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