• 4servings
  • 229calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, E
MineralsManganese, Iron, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 500g whole cooked beetroot , cut into wedges

  2. 4 carrots , peeled, cut into batons and blanched for 2 minutes

  3. 2 tbsp grated root ginger

  4. 2 tsp soft brown sugar

  5. 1 orange , zested and juiced

  6. 2 tbsp sherry vinegar

  7. ground cinnamon

  8. 4 handfuls young leaf spinach

  9. 4 rashers bacon , cut into strips

Instructions Jump to Ingredients ↑

  1. Fry the bacon in a little oil until crisp, lift out. Add the ginger, sugar, orange zest and juice, vinegar and cinnamon to the pan and bring to a bubble for a minute or 2. Add the beetroot and carrot and cook for a minute. Tip the spinach and bacon into a bowl, sprinkle the beets and carrot over with some of the spiced liquid.


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