Bacon and Mango Relish with Baked Beet Chips
Paired with our Bien Nacido Vineyard Pinot Noir
This relish is best served immediately
2 large beets, Sliced as thin as a potato chip
2 T. olive oil
salt
1 mango, peeled and cut into small dice
1/3 red bell pepper, cut into small dice
2 cloves of garlic, minced
2 oranges, juiced
8 slices of pepper bacon
2 Tbl. Italian parsley, minced
Pre-heat oven to 375 degrees. Toss beets with olive oil, spread on a silpat or parchment lined baking sheet. Season with good salt and bake until golden, flipping once for 30-35 minutes, some of the chips will be done earlier, after 25 minutes, peak every five and pull those that are browning on the edges. (they will crisp as they sit).
Sauté bacon until crispy, allow to cool. Drain the pan of all the grease, retaining but a teaspoon. Sauté the garlic until fragrant, add ½ of the orange juice and reduce the liquid over low heat until almost all evaporated, let cool. Mix mango and bell pepper with the cooled garlic and bacon, add remaining orange juice, parsley and season with salt.
Serve the relish with the beet chips as a hors d'oeuvres, with a glass of our Bien Nacido Vineyard Pinot Noir and enjoy!
Recipe by Megan Thomas, Serves 4-6
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