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Bacon and Lemon Beet Salad
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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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