Bacon Fat Roasted Beets With Double Smoked Bacon And Shallots
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.
- 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.
I like my beets tender but not mushy and 30-35 minutes in the oven kept then slightly firm in the center. If you prefer your beets softer, roast them longer, and test them every five minutes for doneness.
If you don't want your yellow beet and shallots stained with red beet juice, toss in separate sections on the baking sheet and combine on the platter at the end.