Got this idea from Danielle Walker’s Against All Grain’s Roasted Beet and Bacon Salad. It’s delicious served over a bed of greens with pecans, pears or apples, and a nice homemade balsamic vinaigrette! Or, you can just take two ingredients, roast them, and serve as a side dish! Make extras to reheat for the next couple of days because you’re going to want them! Oh, and if you say you don’t like beets and all you’ve ever tried were beets out of a can……you haven’t tried beets!
Roasted Bacon Beets
3 medium to large sized whole, raw beets (peeled and thinly sliced in triangles)
4-6 slices of uncured bacon, diced (MSG free, nitrate/nitrite free, BHA/BHT free)
optional: chopped pecans, goat cheese for topping
salad option: desired greens, sliced apple or pear, goat cheese, balsamic vinaigrette
Place sliced beets in a single layer on sheet pan lined with parchment paper and top with bacon pieces. Turn oven to 400ºF and put sheet pan in the oven. Bake for 15 minutes, toss to coat in bacon fat, bake another 15 minutes. Toss around again and bake for another 10-15 minutes until bacon and beets are slightly crispy.
Add pecans last 5 minutes if you want. Spoon beets and bacon onto a plate lined with paper towels to let drain. Serve with goat cheese on top, if desired, and serve as a side or add on top of a salad with whatever you want!