Shaved Brussels Sprouts with Beets and Bacon

6 slices bacon, cut into 1/4-inch strips

10 ounces shaved Brussels sprouts

3 tablespoons balsamic vinegar

2 bunches beets, roasted and 

quartered, or 1 package cooked beets, quartered

1/4 cup crumbled blue cheese 

In a large skillet over medium heat, cook bacon until crispy. Add sprouts and cook, tossing to coat with bacon fat until wilted, about 3 minutes. 

Stir in vinegar, then toss in beets. Sprinkle with blue cheese. Season with salt and pepper and serve.