Green Beans and Beets with Balsamic Reduction

Sauteed green beans and beets with bacon, pecans, goat cheese, and balsamic reduction. Chitty chitty bang bang!

Green Beans and Beets with Bacon, Goat Cheese, Pecans, and Balsamic Reduction

I’ve been tapping the side dishes like Fred Astaire. Except my version of “tapping” is more of a swift scooping…of foods…into my mouth. If I could give you a synopsis of my eating habits lately, it would go a little sumzing like-uh-zis: carbs, carbs, fatty meat, carbs, maple syrup, wine, carbs, super fatty meat, bourbon, wine, chocolate, carbs, carbs, kale, carbs, wine, carbs, beets. That just about summarizes it. And I gotta tell you: my.thighs.are.loving.it.

Side dishes have become such a near and dear part of my life that I shudder to think of what will happen once the holidays are over and it will no longer be the norm to have a big meaty entree with 17 sides. You mean I have to revert back to one meaty entree and two sides? Shutthefrontdoor.

Personal question: Are you a sectioner or a shmoosher? Like, when you dish up your plate o’ holiday feast, do you section your sides so that they don’t touch one another or do you shmoosh them up in one big mosaic of color and texture? Me? I’m the kind that would lead you to believe I’m a shmoosher when in reality, I’d prefer it if all my foods had their own separate plates. It’s just.that.bad.

Guess what?

  1. T minus ONE DAY until Thanksgiving!
  2. I’ve been up to my eyeballs in side dishes. I know, I know…#firstworldproblems
  3. Green beans are awesome even without condensed cream of mushroom soup.
  4. Balsamic reduction makes food real.
  5. Bacon.

Green Beans and Beets with Bacon, Goat Cheese, Pecans, and Balsamic Reduction

Exciting news, folks! I recently began developing recipes for Love Beets! If you’ve never heard of Love Beets, they’re a real cool company. They make your beet experience super easy by packaging up high quality organic beets that are already roasted for your munching convenience, PLUS they’re all about healthy recipes. You’ll be seeing some of the recipes (such as this one) I’ve created for them from time to time right here on my blog.

These green beanages. Easy. You can totally make them last minute, you procrastinator, you.  Simply chuck some bacon in a skillet, cook the green beans in bacon drippings, add your pre-roasted beets, and serve the veggies with the crispy bacon, goat cheese, and pecans. While the beans are sauteeing, you reduce balsamic vinegar for a hot minute in order to make a balsamic reduction, which gets drizzled over your veggie dish. Trust me, it’s worth the three minutes to reduce balsamic vinegar! Real game changer, folks! Real game changer!

This recipe for Balsamic Green Beans and Beets with Pecans, Bacon, and Goat Cheese was originally published on Love Beets

Have a fabulous Thanksgiving!

Green Beans and Beets with Bacon, Goat Cheese, Pecans, and Balsamic Reduction

Green Beans and Beets with Balsamic Reduction

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Julia
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Ingredients

  • 3 strips thick-cut bacon
  • 16 ounces green beans trimmed and chopped into 2-inch pieces
  • 3 cloves garlic minced
  • 2 ounce medium-sized beets roasted and chopped (or 1 8.8- package Love Beets cooked beets, chopped)*
  • 1/2 teaspoon kosher salt or to taste
  • 1/3 cup raw pecans chopped
  • 1/3 cup goat chèvre
  • 1/3 cup balsamic vinegar

Instructions

  1. In a large skillet, cook bacon over medium heat until crispy (about 3-4 minutes).
  2. Place the strips of bacon on a cutting board, leaving the bacon drippings in the pan.
  3. Add the green beans and minced garlic to the pan with the bacon drippings and sauté stirring frequently until green beans have softened but are still al dente (about 8 minutes).
  4. Add the chopped beets and salt and continue to sauté until beets are hot (about 2 minutes).
  5. While the vegetables are sautéing, pour the balsamic vinegar into a small skillet and bring to a full boil. Allow vinegar to boil until reduced by half (about 3 minutes). Remove from heat and set aside until ready to serve.
  6. Once the vegetables have finished cooking, transfer them to a large serving platter or serving bowl.
  7. Chop the strips of bacon and sprinkle on top of the green beans and beets.
  8. Add the pecans and goat cheese. Drizzle the balsamic reduction over everything and serve.

Recipe Notes

*To roast raw beets, wrap them in foil, place on a cookie sheet, and roast in the oven at 375F for 60 to 90 minutes (until soft and juicy). Alternatively, chop the beets and wrap in foil. Place on cookie sheet and roast at 375 degrees F for 40 to 50 minutes.

Green Beans and Beets with Bacon, Goat Cheese, Pecans, and Balsamic Reduction

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Comments

  1. Julie

    Yum!! These look awesome. Also, I’m a sectioner (and spell check did not like that word). I taught the girl to put your knife, or spoon (whatever you are using the least) under the plate so that the juices won’t run into other food. Yes. This is the only way to eat food. If it’s super juicy, then I will get a small bowl and put said food into a bowl to keep it away from my other food. I did once buy these gigantic divided plates from Tupperware that you can take to potlucks. You know, because you need the dividers. Have a fabulous Thanksgiving!! xoxo

    1. Julia Post author

      OMG, they should make those dividy plates for adults – you know, similar to the ones they make for kids that are made out of plastic…but real style…for sectioning ahhhdults! The way I see it, you work so hard getting a dish to taste a certain way that you just can’t pooooossibly go and ruin it with other food juices, no siree, no ma’am! I hope you had a fab Thanksgiving with all of your properly sectioned foods! xoxoxox

    1. Julia Post author

      You’re not the only one, sister! They seem pretty intimidating with the dirty thick peel and all the ruffage attached to them. I can guarentee you they’re magnificent when prepared well! Let me know when you try your first beet – I promise it will be a glorious day 😀

  2. Abby @ The Frosted Vegan

    I am going to scoop this into my face ASAP! I’m a sectioner fo sho. I used to be like a SUPER sectioner, like nothing could touch, but since becoming an adult (or whatever!), I’ve accepted the touchage factor. I will probably never transition to a smoosher, buuuut I’ll smoosh my face with allll the sides tomorrow, you best believe. Oh ALSO, mad props for the Fred Astaire reference, I was a tap dancer in high school and just wanted to be him! Happy Thanksgiving dear! xo

    1. Julia Post author

      Touchage = bad news bears. Let’s tap dance and eat food items that are perfectly sequestered from one another 😉 Hope you had a great time smooshing the foods in your face on Thanksgiving!

  3. Erica {Coffee & Quinoa}

    Oh I am 100% a sectioner. No mashing together of all the foods for me. In other news, I tried green bean casserole for the first time last week, and let’s just say I’d MUCH rather have this green bean dish! It looks fresh, vibrant, and much more flavorful! Have a happy Turkey Day my dear!

    1. Julia Post author

      Haha! I say we get together and eat tons of side dishes on separate plates. And then cross our fingers that the cleaning fairies show up to do the dishes 😉 Hope you had a lovely Thanksgiving!

  4. Elaine @Flavour&Savour

    Mixing sides on your plate spells disaster to me! Why go to all that trouble to season a dish perfectly if it will be ruined by its neighbour? And salad does NOT belong on the plate with all those yummy warm things. Give your guests a separate plate or bowl, puh-leeze. Happy Thanksgiving, America from a Canadian who celebrated that in October!

    1. Julia Post author

      Mmmmmhmmmm, that’s what I’m saying, girl! Seeing a nice sweet fluffy stack of sweet potato mash rubbing up against turkey/gravy/anything briny just makes my heart pound. High fives to sectioners, and happy belated Thanksgiving! xo

  5. Kari@Loaves n Dishes

    Yummo Julia, love green beans with beets, so much more than with mushroom soup! And I gotta get my hands on these roasted beets so I can eat them on a whim, and believe it or not I get the whim for beets all the time!

    1. Julia Post author

      I hear ya, girl! I’m obsessed with roasted beets! So glad you like the recipe and hope you had a fabulous Thanksgiving!

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