Beet and Potato Salad

When there are beets and there are potatoes, I can think of only one thing: red flannel hash, which I've done over and over.

Earlier this week, I had the full intention of revisiting red flannel hash. At the last minute, I implemented a hasty redesign and produced a beet and potato salad. Enjoy it while the bacon is still crisp.


4 slices of bacon
1 Tbsp reserved bacon fat
2 tsp olive oil
1/4 cup plain yogurt
a few squeezes of lemon juice
1 lb new potatoes, quartered and steamed or boiled
1 lb beets, roasted, peeled, and cut into chunks
1/2 small onion, very thinly sliced
salt and pepper to taste
1/2 cup of chopped herbs (I used parsley and basil)

Fry bacon in a pan. Add 1 tablespoon of the rendered fat to a small bowl. Combine with olive oil, yogurt, lemon juice, salt, and pepper to make a dressing. Combine dressing with remaining ingredients, coating evenly.