Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2015

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 4g; carbohydrates 28.7g; dietary fiber 4.9g; sugars 9.1g; fat 7.3g; saturated fat 1g; vitamin a iu 235.1IU; vitamin c 13.6mg; folate 104.1mcg; calcium 48.3mg; iron 1.9mg; magnesium 45.4mg; potassium 762.4mg; sodium 363.7mg; thiamin 0.1mg.
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Reviews (2)

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
03/28/2019
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
03/13/2017
My kids love this recipe! I substituted Sweet potatos for the russet and it is really good Read More