Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 slices "uncured" applewood-smoked bacon||4 tbsp Banyuls or sherry vinegar|
|1 tbsp olive oil||3 large, fresh cooked beetroot, peeled and cut in wedges|
|1 red onion, halved and sliced||1 tsp unrefined granulated sugar|
|1 tbsp ground cumin||Kosher salt and freshly ground black pepper|
|1 tbsp ground coriander||60 g (2 oz) crumbled blue cheese|
|1 tsp smoked sweet paprika||1 tbsp chopped fresh flat-leaf (Italian) parsley leaves|
Cook the bacon in a nonstick frying pan until crisp. Remove from the pan, drain on kitchen paper, and roughly break up. Set aside.
Remove all but 1 tbsp of the bacon fat from the pan, then add the olive oil and heat. Add the onion and saute, stirring, until lightly golden, 2–3 minutes. Add the spices and vinegar, and then the beetroot. Toss gently until they are hot, about 5 minutes. Add the sugar and season to taste.
Spoon the beetroot onto two plates. Sprinkle the bacon on top followed by the crumbled blue cheese and then the chopped parsley. Serve with whole grain bread.
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