HERE-PIGGY-PIGGY BALSAMIC BAKED BEETS WITH BACON

First off, don’t be fooled by the bacon that this recipe calls for. Everyone loves it, even if they aren’t willing to admit it. Including vegans. Thus resulting in their extremely processed and disgusting version of it. 

You can’t blame people for fearing real bacon, though. I too was once a sucker for the low-fat nonsense the USFDA wanted us to believe. Just think of all the real bacon I missed out on all those years. I’m still in mourning.

Sigh.

Anyway, bacon is good for you. Just ask this old-ass lady. Or this dude. And this one, too.

In addition to its health benefits, (if the pig is properly raised and organic), it makes everything taste better. Ev. er. y. thing. Even with weird stuff, too. Like these cookies. Or this bloody Mary. And if you stick around long enough, I’ll teach you how to make it by yourself, without all the nasty dye, MSG, and nitrates.

BALSAMIC BAKED BEETS WITH BACON, 40 minutes, serves 2

INGREDIENTS:

  • 1 medium red or golden beet
  • 4-5 slices of bacon, preferably homemade (or more if you want, fatty)
  • 1 TSP Garlic Powder
  • 1/2 TSP Paprika 
  • Salt & Pepper to taste
  • Balsamic for drizzling 

DIRECTIONS:

Start by preheating your oven to 400°.

Peel and dice your beet into small cubes, set aside in a bowl.

Stack your bacon slices and then cut into cubes. Add it to your beets.

Season with the garlic powder, paprika, salt, and pepper, or whatever seasons you like! You won’t need to add oil, as the fat will render from the bacon in the oven. Mmmm mmm. Bacon grease.

Be sure to mix everything really well, separating the bacon so it renders and cooks evenly. 

Lay out some parchment paper to your baking sheet and add the beet and bacon mixture to it. Spread it out evenly on the sheet and put it in the oven for 25-30 minutes, longer for larger beet cubes. Toss every 10 minutes or so. Or don’t. See what happens, I dare ya.

Once the bacon has crisped up and you can poke a fork through the beets, let it sit out for a few minutes and then drizzle as much or as little balsamic as you'd like on top. I typically do about about 2 tablespoons. Adjust salt and pepper as needed, serve hot or cold. 

INGREDIENTS

  • 1 medium red or golden beet
  • 4-5 slices of bacon, preferably homemade (or more if you want, fatty)
  • 1 TSP Garlic Powder
  • 1/2 TSP Paprika 
  • Salt & Pepper to taste
  • Balsamic for drizzling 

DIRECTIONS

  1. Start by preheating your oven to 400°.
  2. Peel and dice your beet into small cubes, set aside in a bowl.
  3. Stack your bacon slices and then cut into cubes. Add it to your beets.
  4. Season with the garlic powder, paprika, salt, and pepper
  5. Lay out some parchment paper to your baking sheet and add the beet and bacon mixture to it. Spread it out evenly on the sheet and put it in the oven for 25-30 minutes, longer for larger beet cubes. Toss every 10 minutes or so.
  6. Once the bacon has crisped up and you can poke a fork through the beets, let it sit out for a few minutes and then drizzle as much or as little balsamic as you'd like on top.

Try it with your favorite main course, or be a freak and add the protein, nuts and avocado like this awesome-looking salad.

NOTE: Don't be hasty, this blog is specific for people who don’t really know what they’re doing in a kitchen. So, while the “balsamic baked beets with bacon” title up there sounds like a lot of effort, it’s just about chopping, and then drizzling balsamic vinegar on top. If you’re without an oven, as many of us expats in China are, then you could sauté the beets with the bacon, but it may taste a little more earthy and dense. Not bad, just… different.