With farm egg, vegan egg or tofu scramble.
Ingredients:
2 Beets, roasted & diced
2 Carrots, sliced
2 Potatoes, diced
1 Onion, diced
1 1/2 tsp. Rosemary, chopped
1 tsp. Thyme, chopped
Salt & Pepper, to taste
Optional:
Choice of Egg
Horseradish
Sour Cream
Vegan Sour Cream
Parsley, chopped
Method:
Preheat oven to 375 degrees. Wash beets, trim ends, drizzle with oil and sprinkle with salt and pepper. Then wrap the beets in parchment paper, place on a sheet tray and roast for 1 hour, pierce knife to check the tenderness at the center. If your beets are on the large side, they may need 15 more minutes. Remove the skin from the beets, cover with the parchment to keep warm and hold off on dicing until you are about to serve.
Boil Potatoes until they are just tender, strain. Heat a large skillet with a little oil. Saute carrots at medium heat until they start to soften and caramelize. Add potatoes and onions, salt, pepper and herbs. When the onions are tender and you have some color on the potatoes, dice the beets and gently stir in and warm through if needed. I mix a little sour cream or vegan sour cream into horseradish for serving and sprinkle with parsley.
Enjoy!