Beets and bacon sounds like a dare until you taste it. This is a one-skillet, 15-minute appetizer with big flavor: smoky, sweet, tangy, and a little sharp from mustard seeds. It looks party-ready, it is mayo-free, and it tends to vanish fast.
What you need
- Smoked bacon - 150 g
- Small beets - 8 pcs
- Red onion - 1 pc
- Brown sugar - 100 g
- Red wine vinegar - 100 ml
- Apple cider vinegar - 50 ml
- Mustard seeds - 4 tsp
- Sunflower oil - 1 tbsp
- Optional for serving: fresh herbs and small pieces of soft farmer's cheese
How to make it
Slice the bacon and the onion into small pieces. Peel the beets and cut them into thin matchsticks, or run them over a coarse julienne grater (the kind used for Korean-style carrots) if you have one.
Heat the oil in a large skillet. Fry the bacon until golden, then lift it out onto a paper towel so the extra fat drains off.
In the same skillet, pour in both vinegars. Add the mustard seeds and brown sugar. Stir over medium heat until the sugar fully dissolves.
Add the beets and onion to the pan. Cook for about 15 minutes, stirring now and then, until the vegetables turn tender and soak up the sauce.
Take the skillet off the heat, return the bacon, and toss everything together. Serve warm or at room temperature. A handful of chopped herbs and a few crumbles of soft farmer's cheese on top make it look extra polished.