Roasted Beets with Bacon, Garlic, and Chestnuts

Roasted Beets with Bacon, Garlic, and Chestnuts imageRecipe

Photo: Thomas J. Story; Styling: Janna Lufkin

Beets are "ridiculous with bacon," says Clare Carver, co-owner of Big Table Farm winery in Oregon's Willamette Valley. There's lots of garlic in her dish, but it candies and mellows in the bacon fat.

Serves 12 (makes 6 1/2 cups)


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10 medium beets (half red and half golden, 3 lbs. total), ends trimmed, peeled
1 pound applewood-smoked slab bacon* (any rind cut off) or thick-cut sliced bacon
Peeled cloves from 3 garlic heads*
1 tablespoon olive oil
1/2 teaspoon kosher salt
3/4 cup (4 oz.) peeled roasted chestnuts*, coarsely chopped


2 Hours, 30 Minutes

1. Preheat oven to 400°. Quarter beets lengthwise. Slice half lengthwise and half crosswise into wedges about 3/4 in. thick. Cut slab bacon into 1/2-in. cubes, or sliced bacon into 1 1/2-in. pieces.

2. In a shallow 3- to 3 1/2-qt. baking dish, toss beets, bacon, garlic, oil, and salt.

3. Bake, stirring every 15 minutes or so, until beets are tender when pierced and bacon begins to brown, 1 1/4 to 1 3/4 hours. Stir in chestnuts.

*Find slab bacon at well-stocked grocery stores or butcher shops. Soak garlic cloves in cool water 15 minutes to make peeling easier. Find peeled chestnuts at well-stocked grocery stores, or see how to peel them at

Created date

September 2016

Nutritional Information

Calories 142
Caloriesfromfat 42 %
Protein 6.5 g
Fat 6.7 g
Satfat 1.9 g
Carbohydrate 14 g
Fiber 2.7 g
Sodium 412 mg
Cholesterol 14 mg