Beet Greens & Sweet Potato Hash
Photo by barefeetinthekitchen
Photo by barefeetinthekitchen
The leafy tops of the beetroot carry more minerals, vitamins, and health benefits than you think. Usually, the greens are tossed in the trash. We prefer to use the whole vegetable; from root to leafy top. The beet tops are indeed very low in calories and are a fine source of flavonoids such as B-carotene, lutein, zeaxanthin, vitamins A and K, and minerals like calcium, iron, potassium, and magnesium.
Selection & Storage: Generally, the freshest selection of beet tops will be readily available at the farmers market, or in your weekly CSA box. At Home, trim the tops of the greens an inch above the root. To store, keep them in a perforated plastic bag and place them in the vegetable box of the refrigerator. The greens stay fresh and vital for 2-3 days, and the roots will stay fresh up to 7 days.
This week’s recipe is by Barefoot in the kitchen. Savory and sweet, with tender beet green, this is a recipe the whole family will love.
Ingredients
3 medium-size sweet potatoes peeled and cut into 1/2" pieces
3/4 lb breakfast sausage of your choice
1 medium sweet yellow onion roughly chopped
1 red or yellow bell pepper roughly chopped
4 handfuls about 6 cups of chopped baby beet greens
Eggs 1-2 per person
Kosher salt to taste
Freshly cracked black pepper to taste
Olive oil
Butter if desired for cooking the eggs
Instructions
Preheat the oven to 425 degrees.
Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Toss with your hands to make sure all pieces are well-coated. Sprinkle generously with salt and pepper and toss to coat thoroughly.
Line a baking sheet with a parchment paper, and spread the potatoes across the sheet. Roast until they are fork-tender, and then roast a bit longer to get a slightly crisp edge. This usually takes about an hour, give or take ten minutes or so.
When the potatoes are almost done, cook and crumble the sausage in a large skillet over medium heat. Drain the sausage and remove to a covered bowl to keep warm.
Saute the onion and bell pepper in the same skillet over medium heat. Season with salt and pepper. When the vegetables are slightly tender and browned on the edges, add the sausage and roasted potatoes back into the pan and stir to combine. Remove from the heat and add the beet greens and/or spinach to the skillet. Toss together for a minute or two to wilt the spinach. Cover loosely with a lid to keep warm while you cook the eggs.
Cook the eggs until the whites are set and the yolks are still soft and runny.
ENJOY!