Developed by German gardeners in the Middle Ages, beets are valued as a blood tonic being rich in calcium, iron, magnesium and phosphorus. Additionally, Beta carotene, B complex and vitamin C enrich both the beet tops and roots.

Root Vegetable Hash
2 Tablespoons vegetable oil
6 cups small diced root vegetables (beets, carrots, turnips, rutabagas and/or parsnips)
1 medium onion, diced small
2 teaspoons fresh rosemary
salt to taste

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the root vegetables. Saute for 10 minutes, stirring from time to time. Add the onion and continue cooking until very tender. Sprinkle with rosemary and salt to taste.

Serve warm. Enjoy!

’til next time,
Brenda