Beet Rice and Strawberry Bacon Salad with Poppy Seed Vinaigrette
Beet Rice and Strawberry Bacon Salad with Poppy Seed Vinaigrette might be a good recipe to expand your main course collection. This recipe serves 2 and costs $2.81 per serving. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 620 calories, 19g of protein, and 48g of fat per serving. Head to the store and pick up radishes, bacon, eggs, and a few other things to make it today. It will be a hit at your Mother's Day event. 26 people were glad they tried this recipe. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 65%, this dish is solid. If you like this recipe, you might also like recipes such as Strawberry and Avocado Salad with Strawberry Poppy Seed Vinaigrette, Fruit Salad with Strawberry-Poppy Seed Vinaigrette, and Strawberry and Mixed Green Salad with Poppy Seed Vinaigrette.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
3 tablespoons apple cider vinegar
4 pieces of bacon
1 large beet, peeled, Blade C
1 teaspoon Dijon mustard
2 large eggs
2.5 tablespoons extra virgin olive oil
1 tablespoon honey
1.5 teaspoons poppy seeds
4 small radishes, Blade C
salt and pepper, to taste
¼ cup slivered almonds
7 hulled and quartered strawberries
Equipment:
frying pan
paper towels
colander
bowl
pot
food processor
whisk
Cooking instruction summary:
Place a large skillet over medium heat, coat with cooking spray and add in the bacon. Cook for 3 minutes and then flip over, cook another 3-5 minutes or until crispy. Transfer to a paper towel lined plate, crumble and set aside.While bacon is cooking, place the eggs in a small pot and cover with water. Bring to a boil and then turn off the heat and let stand for 10-12 minutes. Once done, drain into a colander and place the eggs in a bowl of cold water. Let cool for 2 minutes or until easier to handle and peel the eggs. Remove yolks and chop (or include yolks - your preference!). Separate and set aside.Place the beet noodles into a food processor and pulse until rice-like. Set aside. Place all of the ingredients for the vinaigrette into a bowl and whisk to combine. Set aside.Divide the beet rice evenly into bowls and top each equally with egg, bacon, radishes, strawberries, avocado and almonds. Drizzle with poppy seed vinaigrette.
Step by step:
1. Place a large skillet over medium heat, coat with cooking spray and add in the bacon. Cook for 3 minutes and then flip over, cook another 3-5 minutes or until crispy.
2. Transfer to a paper towel lined plate, crumble and set aside.While bacon is cooking, place the eggs in a small pot and cover with water. Bring to a boil and then turn off the heat and let stand for 10-12 minutes. Once done, drain into a colander and place the eggs in a bowl of cold water.
3. Let cool for 2 minutes or until easier to handle and peel the eggs.
4. Remove yolks and chop (or include yolks - your preference!). Separate and set aside.
5. Place the beet noodles into a food processor and pulse until rice-like. Set aside.
6. Place all of the ingredients for the vinaigrette into a bowl and whisk to combine. Set aside.Divide the beet rice evenly into bowls and top each equally with egg, bacon, radishes, strawberries, avocado and almonds.
7. Drizzle with poppy seed vinaigrette.
Nutrition Information:
covered percent of daily need
