This combination of beets, bacon and mustard is truly magical. This recipe is earthy, sweet, tart and rich. These beets are easy to make and taste like a treasured family recipe. They work deliciously as a side dish, but even better slightly warm over a green salad. I don’t know what life would be like without these beets, which only exist as a result of Sam Talbot’s cookbook, The Sweet Life, from which I have adapted this recipe.
Serves 6 as a side, 3 as a salad.
2 lbs beets (I prefer red for this recipe)
1 large sweet onion, diced
4 cloves of garlic, diced
1 tbs fresh squeezed lemon juice
1/2 lb bacon, diced (thick cut works best here, but regular is fine, too)
2 tbsp spicy brown or dijon mustard
2 tbs apple cider vinegar
1 tbs honey or agave nectar
1 1/2 tbs olive oil
1 1/4 tsp salt
freshly cracked black pepper
- Preheat oven to 450 degrees.
- Peel the beets, chop into a 1/2 inch dice and toss with olive oil, 1 tsp salt and freshly ground black pepper in a roasting pan.
- Cover tightly with foil and roast for about 30 minutes, or until easily pierced with a fork. Be careful opening up the foil, VERY hot steam will be escaping from inside the pan.
- While the beets are roasting, dice onion and bacon, mince garlic, and juice lemon.
- Heat a walled skillet (dutch oven) over medium high heat. When hot, add bacon and stir periodically until bacon begins to brown (5-7 minutes).
- Add in onions and garlic and stir periodically until onions soften (3-4 minutes).
- Remove mixture from heat and carefully drain fat using a colander.
- Return to pan, add mustard, honey, vinegar, parsley and roasted beets and toss.
- Add lemon juice and salt and pepper to taste.
- Enjoy as a warm side or either hot or cold over greens – DELISH!