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Baconfest Chicago 2013
UIC Forum
725 W Roosevelt Road
For more information and tickets:
*Tickets go on sale February 20 at noon*

Roasted Beets, Shaved Apples, Emmentaler, Pecans and Bacon Lardons
Serves 4, large side salad

4 large golden beets, washed
1 apple, tart and crisp
8 oz emmentaler
8 oz pecans, toasted
8 oz thick cut bacon
olive oil
4 oz malt vinegar
2 oz butter
4 cloves garlic
1 lemon for zest
Salt and pepper

In a large pan over medium heat add in the bacon. Lay just enough pieces to cover most of the pan. Crisp the bacon to your liking. As the bacon cooks slowly it will fry in its own fat and get crispier or pull it early and leave chewy. Set aside. Preheat oven to 425. Toss the beets with olive oil and season with salt and pepper. Place the beets in an 8×8 baking dish with butter, vinegar, thyme and garlic. Cover with foil and bake for about an hour. Beets will be done when a knife can be inserted easily and without any resistance. Remove the beets and let cool. You can peel the beets or leave the skins on for some added earthy flavor. Cut the beets into wedges. In a large mixing bowl toss in the beets and the juices left over in the baking dish. Shave the apple and add to the beets. Toss in the toasted pecans. Shave the emmentaler and add in the bowl as well. Mix everything together and give it a taste, adjust with salt and pepper as needed. Warm the bacon really fast in a pan and place on top of the salad. Scatter lemon zest over the top and enjoy