5 from 2 votes
Green Beans and Beets with Bacon, Goat Cheese, Pecans, and Balsamic Reduction
Green Beans and Beets with Balsamic Reduction
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Author: Julia
  • 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
  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.