1 tablespoon extra-virgin olive oil salt and freshly ground pepper 20 large pearl onions, about 1/2
pound 2 oranges, peeled and cut into
wedges 2 tablespoons hazelnut oil 1 tablespoon coarsely chopped fresh coriander leaves (also known as ci lantro) plus extra for garnish 1/2 cup freshly squeezed orange
juice 2 tablespoons hazelnuts, toasted and
peeled 1-ounce pecorino, optional, grated on medium-sized holes of box grater
Preheat the oven to 400 degrees F.
Cut the stems and tails off the beets. Do not peel. Line the bottom of a bak- ing pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an addi- tional 15 minutes, until beets and onions are tender.
Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
In a medium bowl, combine the hazel- nut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
Drizzle the dressing on top and sprin- kle with coriander, toasted hazelnuts and grated cheese. Serve immediately.
1 bunch beets, washed, tops and roots trimmed
1 bunch beet greens, stemmed, washed, and finely chopped
3-4 yukon gold or red potatoes, cut into 1/2 inch cubes
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
a little olive oil
salt, pepper, and onion powder to taste
fried or poached egg for serving (optional)
To Roast the Beets (in advance):
1. Place whole beets on a sheet of aluminum foil and wrap to form a package, taking care to leave no hole through which steam can escape. Place the package on a cookie sheet and bake at 400 F until beets are fork tender (about 1 hour).
2. Unwrap and allow to cool to room temperature.
3. Using your fingers, squeeze the peel off the beets (it should come off easily). Dice into 1/2 inch cubes and set aside (or refrigerate until ready to make the hash).
To Make the Hash:
1. Heat a little olive oil in a large skillet and add the potatoes. Cook until potatoes begin to get a little color on them, about 5 minutes.
2. Add the beet greens (they should be so finely chopped, they look like parsley coating the potatoes). Season with salt, pepper, and onion powder to taste.
3. Continue to cook until potatoes are nearly soft (about 20 minutes).
4. Add the beets. Re-season as necessary. Continue to cook until beets begin to get a bit crispy on the outside (about 5 minutes).
5. Stir in the mustard. Then stir in the balsamic. Allow both to absorb completely into the potatoes/beets.
6. Continue to cook, stirring occasionally, until all veggies are soft on the inside with a bit of a crust on the outside (a few minutes more).
7. Top with a fried egg, if desired (the yolk is delicious on the hash!)