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1
Remove leaves from beets and set them aside. Make sure to remove any woody stems as well, we just want the leaves themselves.
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2
Rinse the beets and place them in a pot, cover the beets with cold water and set the pot over high heat. Bring to a boil and then lower heart to medium and cook for 10-15 minutes until the beets are fork tender.
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3
Drain off the water and allow beets to cool slightly. Once they are cool enough to handle, use a knife to peel the beets. Be careful this gets messy! Once they are peeled, slice them thinly and set aside.
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4
Slice your bacon into 1/2 inch pieces. Heat a pan over medium high heat and saute bacon in batches until browned but not too crisp. After each batch, remove the bacon to drain on some paper towels. Whatever you do, don't get rid of the bacon grease.
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5
With the pan still over medium high, and the grease still hot, add the beets and saute them for about 2 minutes until heated through. Add the beet greens and cook for another 2-3 minutes until wilted. Add the cooked bacon back in and drizzle on the balsamic vinegar. Stir to coat and heat through and then you're ready to serve!
