Best 4 Beet Hash Recipes

**Discover the Vibrant Flavors of Beet Hash: A Culinary Journey through Sweet, Savory, and Earthy Delights**

Feast your senses on the vibrant hues and delectable flavors of beet hash, a culinary masterpiece that blends the sweetness of beets with a symphony of savory and earthy ingredients. Embark on a culinary adventure as we explore a diverse collection of beet hash recipes, each offering a unique twist on this versatile dish. From classic preparations to innovative variations, these recipes cater to a wide range of culinary preferences, ensuring an unforgettable gastronomic experience. Delve into the realm of flavors as we unveil the secrets behind creating the perfect beet hash, a dish that promises to tantalize your taste buds and elevate your culinary repertoire.

Let's cook with our recipes!

SWEET POTATO-BEET HASH

Sweet Potato-Beet Hash image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 large sweet potato, peeled and cut into 1/4-inch dice
1 large fresh beet, peeled and cut into 1/4-inch dice
1 tablespoon olive oil
Kosher salt and freshly ground pepper
1 slice bacon, cut into lardons
1 small onion, diced

Steps:

Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.

BEET GREENS AND POTATO HASH

Beet Greens and Potato Hash image

This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.

Provided by Martha Rose Shulman

Categories brunch, dinner, easy, quick, weekday, main course

Time 30m

Yield Serves four to six

Number Of Ingredients 10

Ingredients

1 pound red boiling potatoes or baby Yukon golds, cut in small dice about 1/2 inch
1 bunch beets, roasted, peeled and cut in small dice about 1/2 inch
1 generous bunch of beet greens, stemmed and cleaned in 2 changes of water
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
Salt
freshly ground pepper
1 tablespoon vinegar - sherry, red wine or Champagne (optional)
Poached eggs, if desired, for serving optional

Steps:

Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 410 milligrams, Sugar 6 grams

SWEET POTATO-BEET HASH (MELISSA D'ARABIAN)

Sweet Potato-Beet Hash (Melissa D'Arabian) image

Recipe by Melissa d'Arabian (as seen on Food Network). Made this for my diabetic mother-in -law several times (but I omitted the salt and used low sodium bacon). Hope you enjoy this recipe.

Provided by rosie316

Categories Potato

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 large sweet potato, peeled and cut into 1/4-inch dice
1 large fresh beet, peeled and cut into 1/4-inch dice (I dice mine smaller than the potato so it softens)
1 tablespoon olive oil
kosher salt (I do not use the salt, for medical reasons)
fresh ground black pepper
1 slice bacon, cut into lardons (I use 2 slices of low-sodium bacon, for medical reasons)
1 small onion, diced

Steps:

Preheat the oven to 400 degrees F.
Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon pieces and render the fat until the bacon is starting to crisp (about 4 minutes).
Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is crisp (about 6-8 minutes).
Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary, and serve immediately.

BEET HASH

BEET HASH image

Categories Vegetable

Yield 8 people

Number Of Ingredients 17

Ingredients

6 medium sized beets, slivered on a mandolin slicer
1 medium onion, diced
3 cloves garlic, diced
1 can black beans (or 1 1/2 cups home cooked) mashed
1/4 cup dates, chopped fine
3/4 cup brown rice, prepared
1 large egg
1/3 cup steel cut oats
2 tablespoons olive oil
1 heaping tablespoon smoked paprika
2 teaspoons spicy mustard
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon herbs de provence
1 teaspoon kosher salt
2 tablespoons apple cider vinegar
olive oil for frying

Steps:

Combine all ingredients and mix thoroughly. Preheat a heavy cast iron skillet on medium high heat. Add a tablespoon of olive oil to hot pan and and scoop out about a cup and a half of of the mixture and add it to the pan. Cook 3-4 minutes per side until dark crust forms. You may refrigerate unused mixture for up to 3 days or portion and freeze. Serving suggestions: Serve hot with poached eggs, sour cream and salsa, or even ketchup.

Tips:

Choose small to medium-sized beets for a more even cooking time.
Scrub beets well under running water to remove any dirt or debris.
Trim the beet greens, leaving about 1 inch of stem attached.
Roast beets in a single layer on a baking sheet to ensure even cooking.
Roast beets until they are tender when pierced with a knife, about 1 hour.
Allow beets to cool slightly before handling.
Use a paper towel to rub off the beet skins. It should come off easily.
Grate beets using the large holes of a box grater.
Add vinegar to the beet hash to help preserve its color and flavor.
Season beet hash with salt and pepper to taste.
Serve beet hash immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Beet hash is a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. It is packed with nutrients and antioxidants, making it a healthy addition to any meal. This recipe is easy to follow and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to enjoy beets, give beet hash a try.