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Beet Rice and Strawberry Bacon Salad with Poppy Seed Vinaigrette

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 pieces of bacon
  • 2 large eggs
  • 1 large beet peeled, Blade C
  • 7 hulled and quartered strawberries
  • ΒΌ cup slivered almonds
  • 4 small radishes Blade C
  • For the vinaigrette:
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1.5 teaspoons poppy seeds
  • 2.5 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

  • 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, and almonds. Drizzle with poppy seed vinaigrette.