Try this colorful hash alongside roasted chicken—or top it with a fried egg or two.
2 cups diced peeled beets (1/2-inch; about 2 medium) 2 cups diced russet potatoes (1/2-inch) 2 tablespoons extra-virgin olive oil, divided 1 cup diced fennel bulb plus 1/4 cup chopped fronds for garnish 1 cup diced shallots 1 large clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground pepper
1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam for 4 minutes. Add potatoes, cover and steam until just tender, 5 to 7 minutes more.
2. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add diced fennel and shallots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add the remaining 1 tablespoon oil and the steamed vegetables; cook, stirring occasionally, until the vegetables are starting to brown, 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Stir in salt and pepper and fennel fronds, if using.