Beetroots are a concentration of colour and flavour like no other in the vegetable world. This vibrant wonder contains potassium, magnesium and iron, as well as vitamins A, B6 and C, plus folic acid.
Just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day. And, what’s more, betacyanin – the powerful pigment that gives beetroot its colour – is also an antioxidant. So, now you know what a punch beetroot packs, you can really enjoy this purple powerhouse.
With our baby beetroots, you don’t need to peel them – just give them a good wash, scrub and chop off the ends. For this Beetroot Hash recipe, simply dice them into small pieces so that they tenderise in the pan.
Ingredients:
- 500g beetroot, peeled and diced
- 250g pound potatoes, scrubbed and diced
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, diced
- 2 tablespoons chopped fresh parsley
- 4 large eggs
Directions:
1. In a high sided, heavy bottomed pan, cover the beetroot and potatoes in water and bring to the boil. Season with salt and cook for about 7 minutes (or until tender). Drain and wipe out the pan.
2. Heat the oil in the pan over a medium-high head. Return the beetroot and the potatoes to the pan and cook for a few minutes, until the potatoes turn golden. Reduce the heat to medium and add the onion to cook, stirring until it’s soft. Then, stir in the parsley.
3. Make four wide wells in the hash. Crack an egg into each well and season with salt. Cook the eggs until the whites are set but the yolks remain runny. Serve.