Roasted Bacon with Beetroot

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Arrange the halved bacon strips on the prepared baking sheet in a single layer. Roast for 12-15 minutes until the bacon reaches your desired crispness, stirring halfway through.

   Tip: Bacon continues to crisp as it cools, so remove it slightly before it reaches maximum crispness.

3. 3

   While the bacon cooks, place the beetroot cubes in a large bowl. Drizzle with olive oil, minced garlic, thyme, sea salt, and black pepper. Toss until evenly coated.

   Tip: Coat the beetroot thoroughly so all pieces roast evenly and develop caramelization.

4. 4

   Remove the bacon from the oven and transfer to a paper towel-lined plate. Once cooled slightly, crumble or chop the bacon into bite-sized pieces.

   Tip: Crumbling bacon while still warm makes it easier to break apart.

5. 5

   Spread the seasoned beetroot cubes on the same baking sheet in a single layer. Roast for 20-25 minutes, stirring occasionally, until the edges are caramelized and the beetroot is fork-tender.

   Tip: The higher heat creates a nice caramelized exterior while keeping the inside tender.

6. 6

   In a small bowl, whisk together the balsamic vinegar and honey until well combined.

   Tip: This creates a glossy glaze that adds depth to the dish.

7. 7

   Transfer the roasted beetroot to a serving bowl. Add the crumbled bacon and drizzle the balsamic-honey glaze over the top. Toss gently to combine.

   Tip: Toss gently to avoid breaking apart the tender beetroot pieces.

8. 8

   Garnish with fresh chopped parsley and serve warm or at room temperature as a side dish.