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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


Recipe Summary test

35 mins


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

1 cup
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.

1 starch, 3 vegetable, 1 1/2 fat