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

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.

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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