Dress up your beets and beans with bacon! This yummy side dish from Ricardo will be a welcome new addition to your holiday table.
Beet and green bean salad
Ingredients:
- 6 medium red or yellow beets, unpeeled
- 1 slice slab bacon, about ½ in thick, cut into small pieces
- 2 tbsp olive oil
- ½ lb green beans, trimmed and blanched
- 1 tbsp balsamic vinegar
- Salt and pepper
Method:
Place the beets in a large pot and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place into ice-cold water. Peel and cut each beet into 8 wedges. Scatter on a large serving platter.
Meanwhile, in a skillet over medium-high heat, brown the bacon in 1 tbsp of the oil until crisp. Remove the bacon with a slotted spoon and set aside. Discard most of the hot fat, keeping only about 1 tbsp in the skillet. Add the green beans and toss to coat with the fat, heating just enough to warm them through. Scatter the beans over the beets. Sprinkle with the bacon.
In a small bowl, combine the balsamic vinegar and the remaining olive oil (1 tbsp). Season with salt and pepper. Drizzle over the salad. Adjust the seasoning.
Serves 8
Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes