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.