Info
Prep Time: 15 min
Cooking Time: 1:15 min
Output: 4-6 servings
Source: Ricardo Cuisine
What You Need
6 medium red or yellow beets, unpeeled
1 thick slice bacon, about 1/2-inch (1-cm) thick, cut into small pieces (about 115 g / 1/4 lb)
2 tablespoons (30 ml) olive oil
1/2 lb (225 g) green beans, trimmed and blanched
1 tablespoon (15 ml) balsamic vinegar
Salt and pepper
Make It
Place beets in a large pot and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until beets are tender. Drain and place in cold water. Peel and cut each beet into 8 wedges.
Place on a large serving platter.
Meanwhile, in a skillet, brown bacon in 15 ml (1 tablespoon) of oil until crisp. Drain a little fat. Add green beans and mix thoroughly. Scatter beans and bacon over beets.
In a small bowl, combine balsamic vinegar and remaining olive oil. Drizzle over salad. Adjust seasoning. Serve with a pork roast, warm or cold.
My Comments
I love this healthy dish. I served it with the roasted pork tenderloin with prosciutto and apples (see recipe from Ricardo).
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