Sliced Child Jacket Potatoes, Bacon, Roasted Purple Recipe
Sliced Child Jacket Potatoes, Bacon, Roasted Purple
Sliced Child Jacket Potatoes, Bacon, Roasted Purple
Recipe Introduction
This warm and hearty Bonfire Night-inspired salad combines flavors perfect for a cozy, autumnal evening. Featuring sliced jacket potatoes, crispy bacon, roasted purple vegetables, and fresh greens, this salad is great for warming up around the fire while still enjoying a nutritious meal.
Recipe Overview
This salad combines roasted sliced potatoes, crispy bacon, and vibrant roasted purple vegetables, such as beets or purple carrots, all tossed with fresh greens. It’s dressed with a tangy vinaigrette, making it a beautiful, flavorful side or main dish.
Recipe Ingredients
4 small jacket potatoes – sliced with skin on
4 slices bacon – cooked until crispy and chopped
1 cup purple vegetables (such as purple carrots or beets), chopped and roasted
4 cups mixed greens (such as arugula, spinach, or baby kale)
1/4 cup crumbled feta or goat cheese (optional)
Vinaigrette Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper – to taste
Recipe Instructions
Prepare the Potatoes: Preheat the oven to 400°F (200°C). Wash and slice the jacket potatoes, keeping the skin on. Arrange on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until golden brown and crispy.
Cook the Bacon: While the potatoes are roasting, cook the bacon in a skillet until crispy. Remove, drain on paper towels, and chop into small pieces.
Roast Purple Vegetables: Arrange chopped purple vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast at the same time as the potatoes until tender (about 20-25 minutes).
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Assemble the Salad: In a large serving bowl, combine the mixed greens, roasted potatoes, roasted purple vegetables, and bacon. Drizzle with dressing and toss gently to coat.
Serve and Enjoy: Top with crumbled feta or goat cheese if desired, and serve the salad warm.
Recipe Variations
Vegetarian Option: Skip the bacon and add roasted chickpeas or toasted nuts for a bit of crunch.
Add Protein: Include grilled chicken, smoked salmon, or roasted tofu for a more filling meal.
Change the Cheese: Try blue cheese or shredded cheddar for a different flavor profile.
Seasonal Twist: Use roasted sweet potatoes, squash, or Brussels sprouts for other seasonal options.
Recipe Presentation and Serving Suggestions
Serve in a large, rustic bowl for a beautiful presentation that shows off the colors of the purple vegetables.
Garnish with fresh parsley, rosemary, or thyme for a touch of color and fragrance.
Pair with warm, crusty bread or garlic toast for a hearty meal.
Recipe Nutritional Information (Per Serving, approximate)
Calories: ~350
Protein: 10g
Carbohydrates: 35g
Fat: 20g
Fiber: 6g
Recipe Conclusion
This warm salad is a perfect Bonfire Night treat, blending crispy jacket potatoes, savory bacon, and roasted purple vegetables for a cozy, colorful dish. With a tangy vinaigrette and optional cheese, it’s a deliciously warming choice for cold nights and gatherings. Enjoy this flavorful and satisfying salad with family and friends!
