RED FLANNEL HASH
2 beet roots
2 russet potatoes, cooked
2 sweet potatoes, cooked
3 cloves garlic, chopped
1 yellow onion, chopped
1 cup fresh spinach, chopped
Handful of Italian parsley, chopped
½ cup olive oil
Peel and quarter beets. Toss in small bowl with ¼ cup olive oil and one clove chopped garlic. Spread out on a cookie sheet and bake in the oven at 350 degrees for about 15 minutes or until beets are soft.
If you don’t have any leftover cooked potatoes, use raw potatoes. Cut sweet and white potatoes in small squares approximately the same size as the beets. Toss in olive oil, 2 cloves of garlic sprinkle with salt, pepper, Cajun seasoning. Spread out on another baking sheet and bake in oven at 350 degrees for about 15 minutes. Recipe can be prepared ahead of time and refrigerated up to this point.
When you are ready to serve, heat the rest of the oil in a skillet and sauté the onion, add the roasted sweets and white potatoes and stir gently until they are heated through.
Add fresh chopped spinach, stir, turn off the heat and cover to keep warm
Lastly, heat the beets in a separate pan so they don’t bleed too much. When the beets are hot add to rest of mix and turn out into a serving platter and sprinkle top with the chopped parsley.