I first tasted a salad like this Irish root salad with spinach, sharp white cheddar, and bacon-mustard vinaigrette at a cozy Irish pub in Idaho. I loved the balance of earthy roasted beets, peppery greens, crisp radish, and salty bacon, and I wanted to recreate it at home. I roasted small golden beets until tender, then arranged them over a mix of baby spinach and arugula with thinly sliced radish and carrot, red onion, crispy bacon bits, and diced sharp white cheddar. The bacon-mustard vinaigrette ties everything together, adding a tangy, savory finish. It’s a colorful, textural salad that works well as a side or light main and pairs nicely with soups or a crusty bread.
Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette
Ingredients:
- Bacon-mustard vinaigrette (see recipe link in original post)
- 5 mini golden beets
- Drizzle of olive oil
- 3 cups baby spinach
- 3 cups baby arugula
- 2 radishes, thinly sliced
- 1 carrot, peeled and thinly sliced
- Red onion, thinly sliced
- Bacon bits, cooked
- Sharp white cheddar, diced
- Sea salt and freshly cracked pepper, to taste
How to Make an Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette
Prepare the bacon-mustard vinaigrette first and set it aside so the flavors can meld; reserve the cooked bacon for topping the salad.
Preheat the oven to 375°F (190°C).
Place the mini golden beets on a sheet of foil and drizzle with olive oil. Wrap the beets or tent the foil to keep them from drying out.
Roast for 45–50 minutes, or until a knife slides in easily and the beets are tender.
Remove from the oven, unwrap, and let the beets cool for about 10 minutes. When cool enough to handle, peel them with a small, sharp knife and slice thinly.
In a large serving bowl, combine the baby spinach and arugula. Arrange the sliced roasted beets over the greens, then add the radish and carrot slices, thin red onion, cooked bacon bits, and diced sharp white cheddar.
Whisk the bacon-mustard vinaigrette well and drizzle over the salad to taste. Season with sea salt and freshly cracked pepper as desired. Serve immediately and enjoy.
Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette
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Equipment
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Sharp Knife
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Large Bowl
Ingredients
- Bacon-Mustard Vinaigrette see recipe note above
- 5 mini golden beets
- Drizzle of olive oil
- 3 cups baby spinach
- 3 cups baby arugula
- 2 radishes sliced thinly
- 1 carrot peeled & sliced thinly
- Red onion sliced thinly
- Bacon bits cooked
- Sharp white cheddar diced
- Sea salt and freshly cracked pepper to taste
Instructions
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Make the bacon-mustard vinaigrette and set aside; reserve the bacon bits for topping.
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Preheat the oven to 375°F (190°C).
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Place the mini golden beets on foil, drizzle with olive oil, and wrap or tent the foil.
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Roast for 45–50 minutes, until tender when pierced with a knife.
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Remove from the oven, unwrap, and cool for about 10 minutes before peeling and thinly slicing.
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Combine the arugula and spinach in a large bowl. Top with sliced beets, radish, carrot, red onion, bacon bits, and diced cheddar.
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Drizzle with the vinaigrette to taste, season with sea salt and freshly cracked pepper, and serve immediately.