|3 rashers thick-cut bacon|
|450g green beans, trimmed and chopped in half|
|3 cloves garlic, crushed|
|250g pack cooked beetroot, chopped|
|½ tsp salt|
|80g pecans, chopped|
|40g goat cheese|
|80 ml balsamic vinegar|
What to do:
- In a large frying pan, cook the bacon over medium heat until crispy (about 3-4 minutes). Place the strips of bacon on a cutting board, leaving the bacon fat in the pan.
- Add the green beans and crushed garlic to the pan and sauté for about 8 minutes stirring frequently until green beans have softened but are still al dente. Add the chopped beetroot and salt and continue to sauté for 2 minutes.
- While the vegetables are cooking, pour the balsamic vinegar into a small pan and bring to a full boil. Allow vinegar to boil until reduced by half. Remove from heat and set aside until ready to serve.
- Once the vegetables have finished cooking, transfer them to a large serving platter or bowl. Chop the strips of bacon and sprinkle on top and add the pecans and goat cheese. Drizzle the balsamic reduction over everything and serve.
Cook’s Tips: You can make this recipe vegetarian and/or vegan by omitting the bacon and goat cheese. If omitting the bacon, sauté the vegetables in 2 to 3 tablespoons of olive oil.