1 cup Veggie Box beets, cubed
1 tablespoon olive oil + more for roasting
1 cup last week’s Veggie Box blue potatoes, cubed
1 cup Veggie Box turnips, cubed
1 of last week’s Veggie Box onion, diced
3 cloves of last week’s Veggie Box garlic, minced
Salt and black pepper
1 1/2 teaspoons of paprika
1/2 teaspoon of thyme
Veggie Box microgreens (for garnish)
Veggie Box eggs (optional)

1 cup Veggie Box beets, cubed 1 tablespoon olive oil + more for roasting 1 cup last week’s Veggie Box blue potatoes, cubed 1 cup Veggie Box turnips, cubed 1 of last week’s Veggie Box onion, diced 3 cloves of last week’s Veggie Box garlic, minced 1 1/2 teaspoons of paprika 1/2 teaspoon of thyme

Roast Beets: Follow direction on the left.

Skillet Hash: While beets roast, heat olive oil in a large skillet. Add onions and garlic and sauté until translucent. Then add potatoes and turnips, cover, and continue to sauté until tender. Remove lid to let the potatoes and turnips crisp. Season with paprika, thyme, salt and pepper. Once potatoes reach desired cripsness, add roasted beets to skillet and mix lightly.
Serve with a fried egg on top, garnished with microgreens!