Skip to main content

Warm Beet Salad with Green Beans & Bacon

Tender beets are topped with warm green beans, bacon and a wonderful warm vinaigrette.





Ah summer. Being a high school cafeteria manager, I get summers off. It's a nice break from the hectic days I work. Since I'm off, I've been able to watch daytime TV. I had been watching a cooking show hosted by a French Canadian Chef Ricardo Larrivee, which was focusing on beets. Now, I've pretty much only eaten beets, pickled and it wasn't until a few years ago that I tried oven roasted beets. The flavour of cooked beets themselves isn't something I'm too fond of, but add some sort of sweet and sour dressing and I'm all over it. So, when I saw Ricardo making this fantastic beet salad, that also contained green beans and bacon, I wanted to make it ASAP.

I found some gorgeous orange/yellow beets at the farmers market, along with purple beets and green beans. Knowing I am the only one to like beets, I was happy to have this salad all to myself. It was a fantastic salad. So beautiful and full of wonderful flavour. The green beans were still tender crisp, while the dressing and salty bacon tamed down the earthiness of the beets. Since this was a warm salad, leftovers were perfect. A quick trip in the microwave and lunch was ready. This is a great way to use up these wonderful summer veggies.





Warm Beet Salad with Green Beans & Bacon

1 bunch of yellow/orange beets (about 6 beets)
1 bunch purple beets (about 6)
1/2 lb fresh green beans
6 slices of bacon
2 Tbs fig balsamic vinegar (or regular)
2 Tbs olive oil
1 tsp brown sugar
salt and pepper

Bring two pots of water to a boil. Add in beets and boil until tender; about one hour. Once tender, drain beets and place in a bowl of cold ice water, for 5 minutes. Once beets are cool enough to handle, peel them, by gently pressing on the skins. Remove skin from all beets and cut each beet in half. Cut each half into 3 wedges and set aside.

While beets are cooking, fry the bacon in a large skillet, until crisp. Remove bacon from skillet and add green beans, sauteing until tender crisp; about 5 minutes.

In a small bowl whisk the olive oil, balsamic vinegar, brown sugar, salt and pepper. Pour into the skillet and toss to coat green beans.

Arrange sliced beets onto a platter and carefully top with the green beans. Pour dressing from the skillet over beets and beans, and top with crumbled bacon. Serve warm.


I'm sharing this recipe with these awesome Linky Parties!

Tuesday Turn About
Classy Flamingos
Your Whims Wednesday
Waste Not Wednesday
Thinking out Loud Thursday
Creatively Crafty
Artsy-Fartsy Party
Pin Junkie Pin Party

Comments

  1. This looks like a delicious recipe. I love beets and love bacon green beans and this is the best of both worlds. Thanks for sharing!

    ReplyDelete

Post a comment

Popular posts from this blog

Bacon-Mozzarella Accordion Garlic Bread

A fresh baguette is stuffed with bacon, cheese and garlic butter, for an addictive appetizer.



When we used to go out to eat, if it is on the menu, we would order a bruschetta type accordion bread. I thought I could make an awesome garlic bread, using the same concept, but adding ingredients that we totally love. We often like to top leftover garlic bread with mozzarella cheese, to make it seem new again, so I wanted to incorporate that between the garlicky slices or baguette. And we all know how AWESOME bacon is right??





This is a super simple, yet deliciously impressive appetizer. I'm sure your guests would all Oooh and Ahhh over the ooey gooey bread with bacon. They would be totally CRAZY if they didn't!! The kids really loved this too. The inside was soft and garlicky, full of cheese, bacon and nice fresh green onion. The outside was crispy and buttery.





Bacon-Mozzarella Accordion Garlic Bread
printable version 
1 demi baguette
1/3 C butter melted
3 cloves garlic, peeled and …

Beginners Guide to Meal Planning: 6 Time Saving and Money Saving Tips

(image credit: Getty images)


It's 5 pm and I'm exhausted from a busy day in the cafeteria. Weary I stand in front of the open fridge debating whether the brownies on the counter would be an acceptable dinner. Sound familiar?

With so many pressures of everyday life, it's easy to take the easy way out and reach for your cellphone to order take out. It gets delivered right to your door! But like many others, our income took a huge hit with the recent pandemic. As income decreased, our eating increase. What else are we suppose to do stuck at home?

I've always been a fan of meal planning, but when I stopped blogging 5 yrs ago, the meal planning also stopped. I was no longer sharing with you guys, and exhausted from returning to work after 14 years of being a stay at home wife and mother. The result? I fell into the take out, "let's go out" rut. It's a delicious rut to be in, but not great for your health, or your wallet!

So today I wanted to share some tri…

No-Bake Peanut Butter Cheesecake Pops

Peanut butter cheesecake batter is dipped into melted chocolates, creating these simple treats, perfect for Halloween!






This is Halloween, this is Halloween.... I made these cute little cheesecake pops a few years back, when I hosted a Monster High party, for my daughter and her friends.
I have to tell you that these pops were a total hit. The kids (and moms alike) LOVED how cute they were and how delicious they tasted. By the end of the party, I think there was only 2 or so left. Just enough for my son to try one. I decided to decorate my pops as pumpkins and mummies, because I had some fun black/orange, and black/white, paper straws that I had bought over the summer. 
This recipe could not be easier. 3 ingredients, plus your different colours of melting chocolate. I think the hardest and most frustrating part was that as the pops sat, after being dipped, some started to crack. Not sure why. I simply piped a small amount of chocolate on the cracks and went on with my work. Queenie wat…