roasted beets with bacon and mustard

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

  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. While the beets are roasting, dice onion and bacon, mince garlic, and juice lemon.
  5. 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).
  6. Add in onions and garlic and stir periodically until onions soften (3-4 minutes).
  7. Remove mixture from heat and carefully drain fat using a colander.
  8. Return to pan, add mustard, honey, vinegar, parsley and roasted beets and toss.
  9. Add lemon juice and salt and pepper to taste.
  10. Enjoy as a warm side or either hot or cold over greens – DELISH!