From the moment you step into the house, your mouth will start watering. This beetroot, potato, and bacon side dish fills the kitchen with an irresistible aroma. It makes the perfect belly-warming soup, though traditionally, it’s served alongside beef or chicken. No matter how you enjoy it, this dish promises to let you experience beetroot like never before.
Beetroot isn’t just delicious, it’s packed with nutrition too. It can be boiled, baked, or even eaten raw, grated into salads. Give it a try, I’m sure this beetroot, potato, and bacon side will become a favourite in your home as well!
Beetroot, Potato & Bacon Side
Servings: 4 people
Ingredients
- 2 tbsp cooking oil I use coconut
- 4 cloves garlic thinly sliced
- 1 star anise
- 4 rashes of bacon chopped
- 2 leeks thinly sliced
- 1 stick of celery thinly sliced
- 4 beetroots peeled & cut into wedges
- 4 potatoes peeled & cut into wedges
- 1 litre chicken or vegetable stock
- 1/3 cup oregano leaves
- salt & pepper
Instructions
- Place the bacon in a deep saucepan and cook over low–medium heat until it’s nicely browned.
- Add the oil to the pan, followed by the garlic, star anise, leek, and celery. Sauté gently until the vegetables are tender.
- Add the beetroot and potato wedges to the pan, pour in the stock, and bring everything to the boil.
- When the mixture reaches a boil, lower the heat and cook gently for around 40 minutes, until the beetroot is tender. Don’t worry if the potato softens first, that’s normal.
- When the vegetables are tender, season as you like and mix in most of the oregano, leaving a little aside to garnish before serving.
Notes
Star anise is a strong flavour. I often take it out halfway through the cooking. Your house will smell amazing when cooking.
Cut the beetroot wedges a little bit smaller than the potato wedges, as they take a little longer to cook.
