Today's post is brought to you by the letter 'B'. Brats. Beer. Beets. Bacon. What more could you ask for?
You could easily just throw the brats on the grill and call it a day, but we cooked at my place tonight, and I don't have a grill. Instead, we gave the brats a quick sear on each side in a skillet, and then dropped in some sliced yellow onions and a bottle of Red Hook Pilsner to finish cooking.
While the brats were steaming away, we got to work on the beets, which were the star of the show. Start by peeling and quartering your beets, and dropping them into some salted, boiling water until tender. Though the recipe called for bibb lettuce, we just used the beet greens, so make sure to give them a good rinse and reserve them. While the beets are boiling, crisp up some bacon.