- Calories 142
- Caloriesfromfat 42%
- Protein 6.5g
- Fat 6.7g
- Satfat 1.9g
- Carbohydrate 14g
- Fiber 2.7g
- Sodium 412mg
- Cholesterol 14mg
How to Make It
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.
In a shallow 3- to 3 1/2-qt. baking dish, toss beets, bacon, garlic, oil, and salt.
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 sunset.com/chestnuts.
Big Table Farm winery, Willamette Valley, Oregon