You can’t beat beets!
Beets are all the rage lately… especially for triathletes. And for good reason!
Beets are packed with tons of vitamins, disease fighting antioxidants and best of all, naturally occurring nitrates which help improve blood flow by opening up the blood vessels. Basically, for a triathlete, this means more oxygen rich blood gets to your hard working muscles! And that means you can workout harder and recover faster!
We LOVE beets and have been trying to incorporate them into our diet in a variety of different ways. We love to juice them (with carrots, apples, ginger, oranges and lemon), roast them (with some olive oil, salt and pepper) and saute the greens (with some garlic, olive oil, and red pepper flakes).
The other day, Davey made the most delicious dinner of herb crusted pork loin, garlicky sauteed kale and sweet potato and beet hash. It was AMAZING and now we have a new favorite way to prepare beets.
This recipe is so easy and fast and you should definitely make extra because it’s even better the next morning topped with a fried egg. Yummmmm!
Beet & Sweet Potato Hash
1 large beet chopped into small cubes
4 small sweet potatoes chopped into small cubes (we like to keep the skin on)
1/2 red onion, sliced
2 garlic cloves, diced
1 sprig of fresh rosemary, chopped or (1 tsp dried)
3 fresh sage leaves, chopped (Optional. We just happened to have sage on hand)
1/2 tsp dried thyme
Extra virgin olive oil
Salt & Pepper to taste
Wash the veggies, making sure to scrub away the excess dirt from the beet. (You can peel the sweet potatoes and the beet, but we left the skin on for the extra fiber.) Chop the sweet potatoes and the beet into small cubes and slice 1/2 a red onion.
Heat the extra virgin olive oil in a large skilled over medium high heat and then add the chopped sweet potatoes, beet, onion and a pinch of salt give it a good stir.(The salt helps pull the moisture from the onion and veggies so that they get a delicious carmelization while cooking.)
Let the hash cook uncovered for about 5-7 minutes and then add the diced garlic. (We like to use our microplane grater to grate the garlic right into the pan. So simple!) Cover and let it cook for about 10 more minutes.
Meanwhile, chop the herbs and add them to the hash, stirring well to make sure there will be some delicious herbs in every bite. Turn down the heat to medium and continue to let the hash cook uncovered until the beet and sweet potatoes are soft. Season with salt and pepper to taste.
What are your favorite way to eat beets?