My Mega Salad – Bacon, Beetroot, Rocket and Asparagus, with a Zingy Horseradish Dressing, Croutons and a Boiled Egg

Pre-Heat the oven to 200’C

Toss the beetroot in a little olive oil and roast in the roast for 30-40 minutes. - if you want it take less time then cut the beetroot into smaller cubes and cool for 20-30 minutes.

Combine the cucumber, onion and rocket together in a large bowl and set aside until ready to plate up.

Heat a griddle pan with the olive oil and fry the bacon on this. Once the bacon is cooked, remove and fry the bread cubes and asparagus in the juices for a couple of minutes until the asparagus is cooked and the bread is golden and crispy

Once the beetroot is cooked plate all the ingredients and drizzle with the dressing.