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
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
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!
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