Sautéed Green Beans and Beets with bacon, pecans, goat cheese, and balsamic reduction is a wildly flavorful and nutrient-dense side dish perfect for sharing over the holidays!

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

I’ve been tapping the side dishes like Fred Astaire lately.

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 something like this: 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:

And these sautéed Green Beans and Beets with Balsamic Reduction are the current object of my affection.

It’s so simple to put together, is big on flavor yet has a lovely freshness, which is great for offsetting an otherwise rich meal.

Ingredients for Sautéed Green Beans and Beets:

All you need to make this recipe happen is fresh green beans, beets (I use pre-cooked beets), pecans, bacon, goat cheese (or feta cheese) and balsamic vinegar. BOOM magic.

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

Tip for Preparing This Recipe:

Use pre-cooked beets! Have you ever seen pre-cooked beets at the grocery store? Not canned beets, but the ones in the produce section in the package? 

Love Beets is one of the companies that makes them in case you’re looking for a trusted brand.

They make your beet experience super easy by packaging up quality organic beets that are already roasted for your munching convenience.

The reason I suggest this is beets on their own require a substantial amount of time to cook. You can steam, roast, sauté, or boil them, but regardless of the way you cook them, they will take more time than the green beans to cook.

For this reason, I suggest either pre-cooking the beets yourself according to your favorite method, or buying the pre-cooked ones. Here is a tutorial from The Kitchn on How to Roast Beets.

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

How to Make Green Beans and Beets with Balsamic Reduction:

This green bean side dish?

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 sautéing, 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!

Have a fabulous Thanksgiving!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

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

Green Beans and Beets with Balsamic Reduction

4.50 from 10 votes
Green Beans and Beets with Balsamic Reduction is a flavorful healthy side dish perfect for holiday season
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 to 6 servings


  • 3 strips thick-cut bacon
  • 16 ounces green beans trimmed and chopped into 2-inch pieces
  • 3 cloves garlic minced
  • 2 medium-sized beets roasted and chopped (or 1 8.8-ounce 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


  • In a large skillet, cook bacon over medium heat until crispy (about 3-4 minutes).
  • Place the strips of bacon on a cutting board, leaving the bacon drippings in the pan.
  • 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).
  • Add the chopped beets and salt and continue to sauté until beets are hot (about 2 minutes).
  • 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.
  • Once the vegetables have finished cooking, transfer them to a large serving platter or serving bowl.
  • Chop the strips of bacon and sprinkle on top of the green beans and beets.
  • Add the pecans and goat cheese. Drizzle the balsamic reduction over everything and serve.


*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.


Serving: 1of 6 · Calories: 170kcal · Carbohydrates: 15g · Protein: 7g · Fat: 9g · Fiber: 4g · Sugar: 9g
Author: Julia
Course: Side Dishes & Snacks
Cuisine: American
Keyword: bacon, beets, green beans, green beans and beets, healthy recipes, healthy side dish, holiday side dishes, pecans, thanksgiving, Thanksgiving sides
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Sautéed Green Beans and Beets with bacon, pecans, goat cheese, and balsamic reduction is a wildly flavorful and nutrient-dense side dish perfect for sharing over the holidays!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
4.50 from 10 votes (10 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. 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. 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. Hi Shian,

        My apologies for the confusion! It should be 2 medium-sized beets, or 1 (8.8-ounce) package of store-bought cooked beets. Hope you enjoy!

  2. Mmm.. this healthy and gluten free side dish is everything we want for Thanksgiving. Love you added beets in here, my dear Julia!

  3. #5 bacon…. say no more. Can I tell you something? I’ve never had beets….I’m like afraid of them or something. So dumb/makes no sense/I need to get it together.

    1. 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 😀

  4. 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. 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!

  5. I am a sectioner but I do like to combine certain items. I don’t smoosh them together per say, but I like bites of things together for sure!

  6. 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. 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!

  7. 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. 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

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

  9. This was amazing and a huge hit with my family. I served it with Steak, perfectly cooked on the grill, and baked sweet potatoes. I will definitely make this again. Thank you!