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
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.
ACTIVE: 35 minutes
TOTAL: 35 minutes
SERVES 4: 1 CUP EACH
Calories 189, Fat 7g (sat 1g), Cholesterol 0mg, Carbs 29g, Total sugars 8g (added 0g), Protein 4g, Fiber 5g, Sodium 364mg, Potassium 762mg.
Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.