Beet Rice and Strawberry Bacon Salad with Poppy Seed Vinaigrette
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 2
- 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
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.