Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

We had a similar salad to this Irish root salad with spinach, sharp white cheddar, and bacon-mustard vinaigrette in a small Irish pub in Idaho that I loved and wanted to make at home. I roasted some small golden beets, then tossed them on a bed of spinach and arugula with radish slices, red onion, bacon crumbles, and sharp white cheddar. The salad was a big hit with everyone except for my son, who is anti-salad these days. My daughter, husband, and I thought it was delicious and had seconds. I loved the combination of colors, textures, and flavors, and the bacon-mustard vinaigrette made it extra delicious. This delicious root salad paired nicely with a bowl of creamy potato kale soup and some garlic cheddar beer bread.

Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Ingredients:

• Bacon-mustard vinaigrette, click the link for the recipe & ingredients
• 5 mini golden beets
• Drizzle of olive oil
• 3 cups of baby spinach
• 3 cups of 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

How to Make an Irish Root Salad with Spinach, Sharp White Cheddar, and Bacon-Mustard Vinaigrette

Make the bacon-mustard vinaigrette–click here for the recipe. Set aside to allow the flavors time to mingle and reserve the bacon bits for a salad topping.

Preheat the oven to 375 degrees.

Place the mini golden beets on a piece of foil, then drizzle with olive oil.

Place into the oven and roast for 45-50 minutes or until tender when poked with a knife.

Remove the roasted beets from the oven, unwrap the foil, and set aside to cool for 10 minutes.

Peel the beets with a small, sharp knife. Slice each beet thinly.

Place the arugula/spinach mix in a large serving bowl, then arrange with the sliced beets, radish slices, carrot slices, red onion, bacon bits, and sharp white cheddar on top.

Drizzle with well-whisked bacon-mustard vinaigrette, to taste, and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.