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Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 6 ounces bacon (about 8 strips), cut into 1-inch pieces
  • 2 pounds roasted beets, (mix golden and regular) skins removed
  • 2 large leeks, white and light green parts only, halved and thinly sliced into half moons
  • 2 tablespoons olive oil, divided
  • Sea salt
  • 1 tablespoon white wine vinegar


  1. Preheat the oven to 450°F.Combine leeks with 1 tablespoon of olive oil and season with salt and pepper on a foil-lined baking sheet
  2. Toss to combine
  3. Arrange the bacon in an even layer on top of the leeks
  4. Bake for 30 minutes, redistributing halfway through, until the leeks are cooked through and caramelized and the bacon is browned.Toss the roasted beets with the remaining olive oil and the vinegar
  5. Arrange on a serving plate or bowl, and top with the crispy leeks and bacon.

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