Sweet Beet Hash with Hollandaise Sauce
The best recipe for Sweet Beet Hash with Hollandaise Sauce
Servings 4
Calories 256kcal
Cost $
Ingredients
- 1 large sweet potato peeled and diced
- 4 small or 3 large beets peeled and diced
- 1/2 cup corn kernels I used organic frozen corn
- 1/2 cup frozen shelled edamame
- 1/3 cup red onion diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- sea salt and pepper to taste
- oil of your choice I used olive oil
- Vegan Hollandaise Sauce:
- 1/2 cup silken tofu
- 1 lemon juiced
- 2 tablespoon extra virgin olive oil
- 1/2 tablespoon nutritional yeast
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon turmeric
- Simple Sautéed Beet Greens:
- 1 bunch beet greens rinsed and roughly chopped
- 2 cloves garlic slivered
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees.
- Place diced sweet potatoes in a bowl, drizzle with oil (~1 teaspoon), toss to coat, place on a cookie sheet lined with parchment paper and add a pinch of sea salt. Repeat steps for diced beets.
- Place in the oven and roast until tender, 20 minutes.
- Meanwhile, add a few gluggs of oil to a large skillet. Saute onions over medium heat, 5 minutes. Add garlic, cumin, paprika, turmeric and saute for an additional 2 minutes. Add corn and edamame, saute until thawed.
- When sweet potatoes and beets are fully cooked, add to skillet, toss to combine flavors and season with sea salt and pepper to taste.
- Serve over a warm bed of sautéed beet greens, top with hollandaise sauce and enjoy :)
- Vegan Hollandaise Sauce:
- Puree all ingredients together using a blender or food processor, lightly warm in a small sauce pan
- Simple Sautéed Beet Greens:
- Drizzle olive oil in a skillet over medium heat, add garlic and saute until fragrant. Add beet greens and saute until wilted adding a splash of water if needed. Season with sea salt and a squeeze of lemon if desired :)
Notes
If you don’t have beet greens, don’t worry! The hash can be served by itself or along side a frisee salad with a Dijon vinaigrette. For those who aren’t vegan, a poached egg would pair nicely with the hash.
If you have left overs, use them the next day in your Balance Bowl :)
Fun Fact: Beeturia = Pink pee due to the ingestion of beets, which may be indicative of iron deficiency and malabsorption.
Someone isn’t impressed :)
Nutrition
Calories: 256kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 453mg | Potassium: 806mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8935IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 3mg