This side dish of Fried Potatoes, Sweet Potatoes, & Beets combines three root vegetables that I love! And really, what’s not to love? Frying the red potatoes and sweet potatoes give them a crispy outside and soft inside. The fiber and vitamins are certainly an added bonus.
In this dish I was able to use the fresh sage that has been growing in my kitchen window for a couple of months. Sage is one of the plants that is doing well, along with the mint and basil. The chives are very thin and puny looking, the thyme seems to be half brown, and the rosemary, well, there just isn’t much of it.
I am always looking for ways to get my teenage daughter to eat (or at least try) more vegetables. She likes the idea of eating healthier, but getting her to do it has been challenging, to say the least. She eats potatoes just about any way I make them, so when I saw a recipe that had fried potatoes and beets a light bulb went off in my head.
That recipe was for a hash made with gold and sweet potatoes along with beets, served over a bed of dressed greens with an egg on top. But it gave me the idea to add sweet potatoes and beets to the fried red potatoes that I know she will eat. And it worked, she ate her entire serving, sweet potatoes, beets and all!
This dish will now be one that we eat regularly because it is so delicious and nutritious. I hope you will try it and like it as much as we do.
To precook the beet I just roast the beet, wrapped in foil and drizzled with olive oil, in a 375° oven for an hour to an hour and 15 minutes. I use the same method that I use when I make this salad.