One of my favorite things to do when I’m cooking is to take a traditional food combination and change it up a little. In this dish, I used beets instead of beef to make a sturdy fall vegetable hash.
I had a few large beets left over after doing some pickling. I started by roasting them with shallots and rosemary (see recipe for Roasted Beets with Shallots), which makes an incredible dish in itself.
Next I added some freshly dug russet potatoes from Cloud Mountain Farm. Potatoes blend with so many other flavors and textures that they tie together just about any dish which includes them.
Unfortunately I didn’t have the greens from the beets, because I’m pretty sure the dish would have been even better with those added. However, perfection is not necessary. This was a highly enjoyable main dish.
- Prep Time:
- Cook Time:
- Ready In:
1 hr 20 min
While beets are roasting (see recipe linked above), peel potatoes (optional) and chop into 1/2 inch cubes. Bring water to boil in a saucepan. Add potatoes and return water to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are cooked but still a little firm (as for potato salad). Drain and set aside.
When beets are finished roasting, chop them into small cubes,
In skillet, melt butter over medium-high heat.
Optional: Add beet greens and saute until wilted.
Add chopped beets, and saute a little longer if beets need further softening. When beets are done, add shallots and potatoes. Cook until warmed through.
Home gardens, Lummi Island
Cloud Mountain Farm, 6906 Goodwin Rd., Everson (they also sell at Bellingham Farmers Market)
Community Food Co-operative, Westerly and Cordata, Bellingham