Padron Peppers with pickled beetroot, bacon and pine nuts in a balsamic stir fry

Padron Peppers with pickled beetroot, bacon and pine nuts in a balsamic stir fry

Padron Peppers with pickled beetroot, bacon and pine nuts in a balsamic stir fry

Ok, so I know, I am a bit addicted to Padron Peppers! They are always and without fail in my fridge šŸ˜€ along with a ridiculous amount of pickles and vinegar, but then there’s no surprise there!

This is seriously easy.

1 packet of pardon peppers

250g bacon lardons

1 jar of Haywards baby beets drained and chopped in halves and quarters

handful of pine nuts

2 tbsp. Sarsons Balsamic vinegar

1 tbsp. oil oil

 

IN a pan heat the oil and good the bacon. Then add the peppers and cook on medium for 5 minutes.

The add the chopped beet and coat the bacon till it’s all nice and pink. Then add the Balsamic vinegar and cook on medium for another 5 minutes. Sprinkle the pine nuts and cook for 2 more minutes and you’re done!

Flavour bursts out of this dish!

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

View all posts by The Cooking and Life Goddess

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