Balsamic Roasted Beet and Fennel Hash with Bacon

My life has sped up exponentially in the past month. I started two jobs in the world of food and wellness and I am learning and working hard. My newly established blog had to go on the back burner while I adjusted to a changing schedule, so I thank you for your patience. Even with less free time, I continue to find joy and grounding in preparing nourishing meals for myself and my loved ones!

The bounty of the markets is slowly shifting, as knobby winter squash and wildcrafted chanterelles arrive. It feels as if Oregon fall is settling in a little early this year. The air is cooler and damp, and a drive to Estacada last week showed golden tipped leaves on the cusp of transformation. The sun could come back tomorrow, but for now, I will sit with a cup of tea and relish in the smell of roasting beets and bacon. In honor of my carefully chosen blog name, I decided to start with a roots and rosemary recipe. Enjoy!

Balsamic Roasted Beet and Fennel Hash with Bacon

Serves 4-6 

6 medium beets

1 medium bulb of fennel, fronds removed

1 leek, white part only

6 oz of pastured bacon, strips

1-2 large sprigs of rosemary, leaves removed and finely chopped

balsamic vinegar

coconut oil

salt and pepper

maple syrup (optional)

Pre-heat oven to 375 degrees. Place bacon strips on an oven pan.

Cook bacon until crispy but not burnt, about 15 minutes.

While bacon is cooking, julienne beets and fennel and place in a bowl. Cut leek in half, lengthwise and dice.

Melt coconut oil in a small saucepan and drizzle over beets and fennel until coated.

Next drizzle beets and fennel with vinegar. Sprinkle with salt, pepper and rosemary and transfer to a pan.

Remove bacon pan from the oven and replace with veggie pan. Turn oven up to 400 degrees.

Let veggies roast for around 20-25 minutes or until tender. Broil for a minute or two at the end for added crispness.

While veggies roast, pour bacon fat to lightly coat skillet and cook leeks until soft and caramelized. About 10-15 minutes. Add salt, pepper, and a splash of maple syrup and balsamic half way through.

Dice bacon and add to leeks, stirring for 1 minute. Add roasted vegetables and stir for another minute.

Serve warm with a fried egg on top for breakfast. Or for dinner, serve with pan roasted chicken and a side of arugula salad. 

Note: This is not light on the bacon. If you prefer bacon to be a garnish rather than the star of the show, reduce by a couple ounces.