Warm Beet Salad with Bacon and Green Beans

Name: Warm Beet Salad with Bacon and Green Beans
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 6 medium red or yellow beets, unpeeled; 1 thick slice bacon, about 1/2-inch (1-cm) thick, cut into small pieces (about 115 g / 1/4 lb); 2 tablespoons (30 ml) olive oil; 1/2 lb (225 g) green beans, trimmed and blanched; 1 tablespoon (15 ml) balsamic vinegar; Salt and pepper

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Preparation 15 min
Cooking 1 h 15 min
Makes 4 to 6 servings

Featured in RICARDO Magazine HOLIDAY 2014

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 6 medium red or yellow beets, unpeeled
- 1 thick slice bacon, about 1/2-inch (1-cm) thick, cut into small pieces (about 115 g / 1/4 lb)
- 2 tablespoons (30 ml) olive oil
- 1/2 lb (225 g) green beans, trimmed and blanched
- 1 tablespoon (15 ml) balsamic vinegar
- Salt and pepper

Preparation

- Place beets in a large pot and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until beets are tender. Drain and place in cold water. Peel and cut each beet into 8 wedges. Place on a large serving platter.
- Meanwhile, in a skillet, brown bacon in 15 ml (1 tablespoon) of oil until crisp. Drain a little fat. Add green beans and mix thoroughly. Scatter beans and bacon over beets.
- In a small bowl, combine balsamic vinegar and remaining olive oil. Drizzle over salad. Adjust seasoning. Serve with a pork roast, warm or cold.

Note from Ricardo

Even if we continue to love sliced bacon, our test kitchen staff loves working with bacon slabs. A thick piece of bacon that you cut the way you want. It is also very inexpensive. If you can’t find a bacon slab, just use regular sliced bacon.

Personal Note

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Warm Beet Salad with Bacon and Green Beans

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Ingredients

Preparation

Note from Ricardo

Personal Note