Balsamic Green Beans & Beets With Pecans, Bacon & Goat Cheese

What to do

1. In a large skillet, cook bacon over medium heat until crispy (about 3-4 minutes).
2. Place the strips of bacon on a cutting board, leaving the bacon drippings in the pan.
3. Add the green beans and minced garlic to the pan with the bacon drippings and sauté stirring frequently until green beans have softened but are still al dente (about 8 minutes).
4. Add the chopped beets and salt and continue to sauté until beets are hot (about 2 minutes).
5. While the vegetables are sautéing, pour the balsamic vinegar into a small skillet and bring to a full boil.  Allow vinegar to boil until reduced by half (about 3 minutes).  Remove from heat and set aside until ready to serve.
6. Once the vegetables have finished cooking, transfer them to a large serving platter or serving bowl.
7. Chop the strips of bacon and sprinkle on top of the green beans and beets.
8. Add the pecans and goat cheese.  Drizzle the balsamic reduction over everything and serve.

*NOTE: You can make this recipe vegetarian and/or vegan by omitting the bacon and goat cheese.  If omitting the bacon, sauté the vegetables in 2 to 3 tablespoons of olive oil or butter.