Time
2 Hours 30 Mins
Yield
Serves 12 (makes 6 1/2 cups)
Photo: Thomas J. Story; Styling: Janna Lufkin

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

*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 sunset.com/chestnuts.

Big Table Farm winery, Willamette Valley, Oregon

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