Roasted Beets with Greens and Bacon Balsamic Viniagrette

It's high summer and my farmer's market was overflowing with some gorgeous looking beets this morning.  Beets are not only taste great, they can be prepared in a variety of ways, are great for canning and packed with nutritional goodies like manganese, potassium, iron and folate.

1 bunch beets with greens
1-2 oz thick cut bacon
balsamic vinegar
extra virgin olive oil
fresh or dried thyme


Preheat oven to 425 degrees.  Cut off the beet tops, leaving about an inch and a half of stem at the top of each beet and reserving the greens.  Scrub beets thoroughly and place in a covered casserole dish with about 1/2 inch of water.  Cook beets until they are easily pierced with a fork, usually about 35-50 minutes.  Cool completely, then slide off skins and tops.  Cut into 1/2 inch squares.

Cut bacon into 1-inch squares and place over medium heat.  Wash beet greens and pat dry.  Cut into strips and add to bacon in pan, adding a little olive oil if it seems too dry.  When the greens begin to wilt, stir in thyme to taste.  Add a couple teaspoons of the balsamic and cook a few minutes longer, allowing the liquid to reduce.  Remove from heat, toss with beets and serve immediately.