Knock Your Socks Off Vegetable Hash

Who doesn't like red beets, or any kind of beets for that matter? They are so good for you, full of vitamins, antioxidants, said to lower cholesterol levels and have anti-aging effects. I love that, the anti aging thing.  I want to look younger than I am, what woman wouldn't?

So I picked up some red beets at Trader Joe's when I was there this week, wasn't sure what I would do with them.  Maybe roast them, make Harvard beets they're a favorite of mine, or boil them and use in salads for the week.  Then the light bulb finally went off in my head, I can make vegetable hash, you know like hash browns only with vegetables.  So I made the hash, and it was "knock your socks off" awesome!

Recipe below.

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Peel the veggies if you like, or not, and dice them along with some fresh rosemary leaves.

 Toss in a large bowl with a little olive oil.  Look at those amazing colors!

 Spread on a baking sheet.

 Roast at 400 degrees, turning once during cooking, and look at this beautiful, colorful dish.  Crispy, flavorful vegetables, yum!

 Vegetable Hash

Ingredients

6 red beets, peeled, medium dice, you can also you colored beets

3 medium white potatoes, peeled, medium dice

3 medium sweet potatoes, peeled, medium dice

1 parsnip, peeled, medium dice

4 carrots, peeled, medium dice, I used colored carrots - purple, yellow and orange

1 bulb fennel, cut top off, core and coarsely chopped
1/2 large onion, small dice

2 tablespoons fresh rosemary, minced

1/4 cup extra virgin olive oil

Salt and pepper to taste

Directions

Preheat oven to 400 degrees.  Toss all vegetables in a large bowl, sprinkle with rosemary.  Drizzle in the olive oil and sprinkle with salt and pepper, toss to coat.  Spread sparingly on two large baking sheets.  If the vegetables are over crowded they will steam instead of crisping. Bake for 20 minutes, turn vegetables with a spatula and bake for another 15 minutes.  For added crispness, in the last five minutes put under the broiler, be careful and watch them so they do not burn. Makes 6 servings.

I've Got The Beets!

Ever since I was little I have loved eating red beets.  It's a weird vegetable for a kid to like, most kids don't like vegetables, let alone beets.  I would eat them cold right out of the can, hot with butter on them, in salads, pickled beets, harvard beets, however they were prepared I would eat them. Some of the benefits of eating beets are that they are a great source of healthy nutrients and minerals.  While browsing my local Costco, I came across Love Beets.  Love Beets are precooked, ready to use right out of the package, and are sweet and tender.  Now I have beets ready to use all the time, and they are so delicious! 

I made a veggie salad with hard boiled egg and my Love Beets, tossed it up with a little extra virgin olive oil, balsamic vinegar and seasoned with sea salt and cracked black pepper.