Bacon and Lemon Beet Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 pound bacon chopped
  • 3 large beets shredded
  • 1/4 cup lemon juice
  • 2 teaspoons coconut aminos
  • 1 clove garlic minced
  • 1/4 cup extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 small shallot sliced
  • 1 tablespoon pure maple syrup
  • 4 cups baby spinach
  • 1 large avocado pitted, peeled and sliced


  • In a large skillet over medium heat, add chopped bacon; cook and stir for 10 minutes or until brown and crispy. Transfer to a paper towel lined plate.
  • In a large bowl, toss together next 8 ingredients (beets through maple syrup). Add chopped cooked bacon; toss again.
  • Evenly arrange baby spinach on dinner plates; top with Bacon and Lemon Beet Salad then garnish with sliced avocado.


SERVING SUGGESTION: A relish tray of carrot and celery sticks, cucumber spears and cherry tomatoes.
NUTRITION: 580 Calories; 49g Fat (75.3% calories from fat); 20g Protein; 16g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 989mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates.
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