Bacon Fat-Roasted Beets With Double Smoked Bacon And Shallots is a great side dish for Thanksgiving dinner or any other family meal like turkey or roast beef. A colourful mix of red and yellow beets tossed with double smoked bacon, aged Balsamic, and roasted shallots captures all the right flavour notes – smoky, salty, earthy, acidic, and sweet.
This post was first published on November 4, 2014 and was last updated August 18, 2019.
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Bacon Fat Roasted Beets With Double Smoked Bacon And Shallots
- 6 strips double smoked bacon
- 3 shallots
- 1 large golden beet
- 3 small-medium red beets
- 2 tablespoons aged Balsamic vinegar
- 1 teaspoon kosher salt
- Preheat oven to 350ºF. Line a baking sheet with aluminum foil. Lay out strips of bacon on sheet and bake until almost crispy, about 20-25 minutes. Remove bacon from sheet and set aside, keeping the baking sheet, foil, and bacon fat drippings intact.
- While bacon is on oven peel and quarter shallots. Peel and cut beets into 1-inch chunks. Place shallots and beets on baking sheet with bacon fat. Drizzle with aged balsamic, and gently toss everything together with a spoon, ensuring shallots and beets are well coated. Sprinkle with kosher salt and place in oven for 30-35 minutes.
- Check shallots at the 25 minute mark and remove from oven if they are browning around the edges. When beets are cooked through remove baking sheet from oven, tear cooked bacon into pieces, and toss with roasted beets and shallots. Spoon onto a serving platter and serve warm.
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