Creamy Bacon Beet Salad

This delicious paleo and Whole30 Creamy Bacon Beet Salad has the perfect balance of flavors, as well nourishing and healthy nutrients!

Beets are everywhere right now, peeps. I love this earthy root vegetable that always makes me look like I committed a murder in the kitchen. So fun. As the weather gets cooler (sorta), I love the abundance of them, and it’s fun to find different ways to eat them.

I was planning to grill some steaks a few days ago when it was hot out, and I realized that the only side dish ingredients I had left were beets and onions. My sweaty self didn’t want to turn on the oven and I was craving a salad so I decided to make a beet salad, using beets as the base, topped with bacon… because, bacon. The bacon bits add a salty, delicious crunch to it and the result was excellent, not to mention, so pretty.

If you own a mandolin, this salad will be much easier to make. If not, be prepared for a bloody mess. It’ll still taste wonderful though. Enjoy on its own or as a healthy side to a main dish!

Creamy Bacon Beet Salad

This delicious paleo and Whole30 Creamy Bacon Beet Salad has the perfect balance of flavors, as well nourishing and healthy nutrients!

5 from 1 vote

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Course: Salad, Side Dish

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 0

Author: Jean Choi

Ingredients

• 3 large beets
• 1 small onions, sliced
• 1/4 cup paleo mayonnaise
• 1 tbsp apple cider vinegar
• 2 tbsp minced fresh basil
• 1/4 tsp sea salt
• Pepper, to taste
• 2 slices thick-cut bacon, diced

Instructions

• In a sauce pan, submerge the beets in water and turn up to heat to medium high.
• Once the water comes to a boil, turn down the heat and let it simmer for 40 minutes-1 hour until the beets could easily be pierced through with a knife.
• While the beets are cooking, heat a pan over medium heat.
• Throw in the diced bacon into the pan and cook stirring until the bacon turns brown and crispy. Set aside.
• When the beets are done, run under cold water until they are cool enough to handle.
• Julienne the beets preferably with a mandolin and place into a large bowl. You can use a knife but be prepared to get messy with the beet juice.
• Add the onion, mayo, apple cider vinegar, basil, salt, and pepper and mix everything together.
• You can fold in the bacon bits or just sprinkle them on after plating. I like to do the latter because they stay and taste crunchier this way.