Butternut and Beet Hash & Herb Potato Salad by Chef Elana Levitz at the Gendler Grapevine Fresh Stop Market
It's getting to be that time of year...fall! The warm clothes, the leaves falling, soups, and squash! Elana Levitz made an amazing butternut squash and beet hash alongside an herb potato salad. Check out those ingredients: simple, yummy, and vegan-friendly! Enjoy!
Butternut and Beet Hash
1. 4 cups of butternut squash trimmed and cubed
2. 4 cups of beets sliced
3. 4 cups of red onion diced
5. 3 tbsp of grapeseed oil
6. Salt and pepper
7. Four springs of thyme and a few leaves of sage minced
8. 3 gloves if garlic minced
Sauté onions in oil until translucent and place aside. Put in butternut squash and beets and sauté until tender. Add in garlic, sautéed onions, herbs and salt and pepper and cook for a few more minutes. Serve immediately.
Herb Potato Salad
1 1/2 lbs. white skin potatoes
2. 1 cup Mayonnaise (vegan or regular)
3. 2 tsps. of dill
4. 3 garlic gloves minced
5. Zest of 1/8 lemon
6. Pinch of cumin
7. Pinch of paprika
8. I diced white onion
9. 5 pieces of celery diced
Boils onion in a pot of salted water until tender. Take mayonnaise and put I. All the herbs, spices and lemon zest. Mix thoroughly and toss with the cooled potatoes. Add onions and celery and toss. Refrigerate before serving.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.