Ingredients
- 300g pack cooked beetroot (not in vinegar)
- 50g dried cranberries
- 250g pouch cooked grains (we used Bulgur wheat, green lentils & barley from Tesco)
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 25g cooked crispy bacon (from the deli aisle)
- handful of rocket
Method
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Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries, then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains.
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Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon and scatter with rocket, then toss well, transfer to plates and serve.