Beet Hash


You will need:

  • Golden Beet
  • Red Potato
  • Crimini Mushrooms
  • Garlic
  • Fresh Parsley
  • Rainbow Chard
  • Asparagus
  • Avocado
  • Hot Sauce
  • Cayenne

Chop your beet, garlic, a pinch of your fresh parsley, and toss it in a sauté pan with some water; just enough to mostly cover the bottom of the pan. Chop your red potato and toss that in. Once the beets and potatoes are starting to turn slightly translucent and the water is evaporating, slice your mushrooms and add those and a splash of water. Throw some asparagus on top, turn the heat down to medium low and cover. Prep your chard: I like to cut the thick part of the spine out with my kitchen shears and then cut the leaves into four pieces. Once you have a good handful for each person eating, toss that in another pan with a dab of oil or water and a pinch of pink salt, toss that on medium high heat, allowing some of the leaves to slightly brown in areas and then removing the pan from the hot plate. Cut your avocado and plate everything up.




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