Tuesday, July 23, 2013


makes 4-6 servings 

4 beets, peeled, cut into thick wedges 
6 thick-cut bacon slices, chopped 
1/2 large red onion, thinly sliced 
1/2 cup dark beer 
1/4 cup balsamic vinegar 
1 tablespoon (packed) dark brown sugar 
1 teaspoon aniseed
1 large head of Bibb lettuce, coarsely

Cook beets in boiling salted water until tender, about 12 minutes; drain. Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper. Arrange lettuce on platter. Top with beets; sprinkle with bacon.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007

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