6 medium red or yellow beets, unpeeled

1 thick slice bacon, about 1/2-inch (1-cm) thick, cut into small pieces (about 115 g / 1/4 lb)

2 tablespoons (30 ml) olive oil

1/2 lb (225 g) green beans, trimmed and blanched

1 tablespoon (15 ml) balsamic vinegar

Salt and pepper

Place beets in a large pot and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until beets are tender. Drain and place in cold water. Peel and cut each beet into 8 wedges. Place on a large serving platter.

Meanwhile, in a skillet, brown bacon in 15 ml (1 tablespoon) of oil until crisp. Drain a little fat. Add green beans and mix thoroughly. Scatter beans and bacon over beets.

In a small bowl, combine balsamic vinegar and remaining olive oil. Drizzle over salad. Adjust seasoning. Serve with a pork roast, warm or cold.

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