Maple-cured bacon salad


4 small fresh beetroot

5 radishes

2 x 15ml spoon fresh flat leaf parsley

2 sage leaves

1 x 15ml spoon oil

50g black pudding 

225g maple cure bacon

Handful rocket leaves

2 x 15ml spoon olive oil

4 x 15ml spoon apple juice

Black pepper


Vegetable knife, 2 x chopping boards, measuring spoon, baking tray, oven gloves, tongs, knife, large mixing bowl, mixing spoon, jar with lid, 2 x serving bowls.


  1. Pre-heat the oven to 180°C or Gas Mark 4.
  2. Prepare the ingredients:
    • scrub and cut the beetroot into quarters;
    • thinly slice the radishes;
    • roughly chop the flat leaf parsley;
    • finely chop the sage leaves.
  1. Place the beetroot quarters onto a baking tray, drizzle with a little oil and bake in the oven for approximately 40 minutes, or until soft.
  2. Preheat the grill.
  3. Grill the black pudding for 5-6 minutes on each side.
  4. Grill the bacon for 1-2 minutes on each side, or until golden and crispy.
  5. Set the bacon aside to cool.
  6. Using a separate knife and chopping board:
    • dice the black pudding;
    • cut the bacon in half.
  1. Remove the beetroot quarters from the oven.
  2. Mix the beetroot, black pudding, bacon, radish, parsley together in a large bowl.
  3. Place the remaining olive oil, sage leaves, apple juice and a few twists of black pepper into a jar place the lid on tight and shake well.
  4. Drizzle the dressing over the salad and serve.

Top tips:

Try different types of lettuce leaves to create a different flavour.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine
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Decorate & Garnish

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