Beets. Bacon. Potatoes.

Bacon Beets Potatoes Period

I had you at bacon. Here is a great way to get those that are sketchy on beets, in on the action. This colorful dish will be gone from the dish, quick. This recipe is great for Sunday funday, breakfast, bbqs, even as leftovers.


What you’ll need

1 lb of potatoes, washed

1 lb of beets, washed and peeled

1 lb thick cut bacon, chunked

3 tablespoons olive oil

1 bunch cilantro

1 ea lime

Salt and fresh ground pepper to taste

What you’ll do

First, fire up that oven to 400. Have a parchment lined baking sheet ready to go.

Next do what we all love to do. Cook Bacon. I like a medium pan over medium low heat and a wooden spoon. Pay attention to the bacon. Remove from heat and drain when bacon is crumbly but not crunchy or burnt. You could do this ahead of time. Reserve 2 tablespoons of the bacon grease goodness.

 Then, cube those taters and beets. I like big chunks for the potatoes and slightly smaller for the beets for cooking consistency. Toss them in a bowl with the olive oil and the reserved bacon grease, season with salt and pepper. Spread them evenly on the prepared baking sheet. Bake 30 min, Checking every 10 and turning if needed.

Lastly, chop the cilantro and halve the lime. Remove the beets and the potatoes from the oven and into a serving bowl. Add cooked bacon, fresh squeezed lime and chopped cilantro. Adjust the seasoning with salt and pepper and eat up. This feeds about four.

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