Recipe sourced from

Makes 6 servings


  • 2 pounds gold or Chioggia beets
  • ½ pound Yukon Gold potatoes
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground black pepper
  • 8 ounces sliced bacon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons whole-grain mustard 
  • 1 shallot, thinly sliced


Preheat oven to 400°F. Place the beets, potatoes and 1 cup of water in a 13- by-9-inch baking dish. Drizzle with 2 tablespoons of oil and season with ½ teaspoon of salt and several grinds of pepper. Cover with aluminum foil and roast until the beets and potatoes are tender when pierced with a small sharp knife, 45 to 55 minutes. Uncover and set aside until cool enough to handle, about 15 minutes.

Peel the cooled beets, slice into wedges and transfer to a large bowl. Using your hands, gently crush the potatoes into bite-size pieces and add to beets.

Cook the bacon in a large skillet over medium, turning occasionally, until crisp, 5 to 7 minutes. Drain on a paper towel–lined plate and let cool for 5 minutes. Break or chop into pieces and add to beets and potatoes.

Whisk together the vinegar, mustard, shallot, remaining 2 tablespoons of oil, remaining ½ teaspoon of salt and several grinds of pepper in a small bowl. Pour the dressing over the beet mixture and toss to combine. Serve at room temperature.