Oooooooh yeahhhhhh. Spurred on by my new resolve to eat locally and in-season, I found the springboard for this recipe in the October 2010 issue of Martha Stewart Living. I’ve made some changes, but this recipe has singlehandedly cured me of my phobia of beets. It just goes to show, if you think you don’t like something, in all likelihood you just haven’t had it prepared properly.

The mixture of sweet potatoes and roasting goes a long way towards melding the earthy fall flavors, and the addition of a cippollini onion added carmel-y sweetness. Seriously, the best new things I’ve made in a long time… I used golden and red beets for extra color and to fool the kids- they hide better amid the sweet potato. Takes about an hour, serves four.

Fall Root Vegetable and Quinoa Hash with Poached Peppered Egg

  • 1 large sweet potato, peeled and diced 1/4 inch
  • 3 beets, peeled and diced 1/4 inch, greens reserved, rinsed and sliced thinly
  • 2 cippollini onions, sliced (you can sub 1/2 a regular onion if your market doesn’t have the small flat Italian cippollini)
  • 1 Tbsp extra virgin olive oil
  • 1 cup cooked quinoa (from 1/4 cup dry)
  • 1/2 teaspoon thyme
  • 1/2 clove garlic
  • 4 eggs
  • 1 Tbsp vinegar
  • salt and pepper
  1. Preheat oven to 400*. Peel and dice sweet potato and toss with 1 tsp olive oil and lay in a single layer on half a rimmed cookie sheet. Peel and dice beets separately to keep from coloring potatoes, and place in a single layer on other half of baking sheet. (Enjoy the spectacular color in your sink as you wash up after the beets.) Throw the onion slices on too, with a dab of oil as well, and salt the whole tray. Roast one hour, stirring half way through.
  2. Back at the ranch, as the veggies near their completion, warm the remaining olive oil in a skillet, and saute the garlic clove and thyme on low heat to bring out their flavors. (Don’t burn  your garlicky friends.) Add the beet greens and saute until slightly browned and tender- about 5 minutes. Add the cup of prepared quinoa (wonder grain!) and saute until warmed through.
  3. Meanwhile, bring a pot of water to a low simmer, adding the Tbsp of vinegar (any old kind will do) Break each egg into a cup, and slowly lower the cup into the water and gently slide the egg out. Use a spoon to fold the edges of the white over the poaching egg. Simmer until white is set, yolk is still soft- about 3 minutes. Use a slotted spoon to gently transfer to plates.
  4. Toss the roasted vegetables with the quinoa mixture, divide on four plates and top each plate with a poached egg and garnish with fresh black pepper.
  5. Yummmmy!! Now if I can get the boys to eat it…
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