Roasted Beets With Bacon, Garlic, And Chestnuts

• 10 medium beets (half red and half golden, 3 lbs. total), ends trimmed, peeled
• 1 pound applewood-smoked slab bacon* (any rind cut off) or thick-cut sliced bacon
• Peeled cloves from 3 garlic heads*
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 3/4 cup (4 oz.) peeled roasted chestnuts*, coarsely chopped

1. Preheat oven to 400u0b0. Quarter beets lengthwise. Slice half lengthwise and half crosswise into wedges about 3/4 in. thick. Cut slab bacon into 1/2-in. cubes, or sliced bacon into 1 1/2-in. pieces.
2. In a shallow 3- to 3 1/2-qt. baking dish, toss beets, bacon, garlic, oil, and salt.
3. Bake, stirring every 15 minutes or so, until beets are tender when pierced and bacon begins to brown, 1 1/4 to 1 3/4 hours. Stir in chestnuts.
4. *Find slab bacon at well-stocked grocery stores or butcher shops. Soak garlic cloves in cool water 15 minutes to make peeling easier. Find peeled chestnuts at well-stocked grocery stores, or see how to peel them at sunset.com/chestnuts.

beets, bacon, garlic, olive oil, kosher salt, chestnuts

Taken from www.myrecipes.com/recipe/roasted-beets-bacon-garlic-chestnuts (may not work)