Roasted Beets With Bacon, Sage and Brown Butter

Directions Print

1. Heat a convection oven to 375°. Coat the beets lightly with the olive oil. Wrap them in aluminum foil, place on a sheet pan and bake for about 45 minutes. Remove the beets from the oven and let cool for 10 minutes.
2. Peel, cut them in half horizontally and slice them into wedges. While the beets are cooking, slice the bacon into small pieces. Heat a sauté pan over medium heat and cook the bacon until most of the fat is rendered and the pieces are crisp.
3. Remove the bacon from the pan and reserve pan with the bacon fat for later use. In a 14-inch pan over medium heat, add the butter and cook until just before it starts to brown, about 3 minutes. Add the roasted gold beets to the pan and sauté for 2 minutes.
4. Add the julienned red onion and cook for 3 minutes longer. Add walnuts, honey, lemon juice and apple cider vinegar and cook for 5 minutes longer. Once the pan sauce has started to thicken, add in the sage and bacon and cook for 2 minutes longer.
5. Reheat the pan with bacon fat to medium heat. Add the roasted red beets and get a nice sear. Cook for about 5 minutes, then remove from the heat. Add the red beets to the gold beet pan, finish with fresh parsley and serve.