4 to 5 medium potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, peeled, and cubed
1 Tbsp. canola oil
1 medium onion, finely chopped
1 large red or green pepper, chopped
½ cup minced fresh parsley
¾ tsp. salt
Black pepper to taste

Heat the oil in a large skillet over medium heat. Add the onions and sauté for 5 minutes, stirring often. Add the potatoes and beets and sauté for approximately 10 minutes more, stirring occasionally, until the potatoes begin to brown slightly. Remove from heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.

(from Rolling Prairie Cookbook, by Nancy O’Connor)

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