Spuds, Bacon, and Beets

spuds_bacon_beets This filling, hearty one-pot meal is perfect for those cold winter nights you want something easy that doesn't necessarily taste so. If you have a cast iron skillet, this would be a great opportunity to get it broken in! Adapted from BBC Foods.

Ingredients 4-5 small beets about 1 lb. potatoes (sweet, red, white, blue...any type will do!) 3 slices smoky, thick bacon 2 tbsp grated fresh horseradish sherry vinegar handful parsley

Instructions Cut the potatoes into chunks (halves if using finger potatoes, approximately 1-1 1.5 inch chunks if using larger potatoes). Place the beets and potato chunks into a steamer for 10 minutes, or until tender. Remove the beets from the steamer, rub the skin off, and cut into quarters. Large dice the bacon and fry until crisp (in a cast iron pan, if possible). Remove any excess bacon grease, if necessary (leaving enough to properly crisp up everything else!). Add the horseradish into the pan until just crisp. Add the beet and potato. Let crisp in the bacon fat for a few minutes. Add a splash of sherry vinegar and a handful of chopped parsley to the pan. Mix together and serve.