This vegetarian beet, fennel and potato hash recipe is a healthy side dish for simple baked chicken. Or top it with a fried egg or flakes of smoked trout. Source: EatingWell Magazine, September/October 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

189 calories; 7.3 g total fat; 1 g saturated fat; 364 mg sodium. 762 mg potassium; 28.7 g carbohydrates; 4.9 g fiber; 9 g sugar; 4 g protein; 235 IU vitamin a iu; 14 mg vitamin c; 104 mcg folate; 48 mg calcium; 2 mg iron; 45 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I really enjoyed this the change I made was microwaving the beets and potatoes to save some time. I don't have a steamer. I let the beets and potatoes steam for a while in the pan with the other ingredients before serving to soften them up. Read More
Rating: 5 stars
My kids love this recipe! I substituted Sweet potatos for the russet and it is really good Read More