A filling, one-pan dish of bacon and potatoes, fried with beetroot with a horseradish kick.
Place the beetroot and new potatoes into a steamer for 10 minutes.
Cut the bacon into postage stamp-sized shapes and fry in a little groundnut oil until crisp.
Add the horseradish into the pan.
Peel the skin from the beetroot, then cut into quarters. Add to the bacon pan.
Cut the potatoes in half and add to the bacon pan.
Add a handful of mint to the pan and stir them into in the bacon oil.
Mix together and serve.
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