Red Flannel Hash

If you have never tried fresh beets, this is a great recipe to try. Fresh beets are absolutely delicious. In this recipe they are a little crunchy and sweet. I love eating them because just looking at their vibrant color makes me feel like I am getting lots of nutrients. Red Flannel Hash is a recipe from Cooking Light magazine March 2011. I have altered by leaving out two ingredients that I think it is wonderful without. I hope you try it and love it!

RED FLANNEL HASH

Serves: 4

1 Tbs olive oil

8 ounces grass fed ground sirloin

1 cup chopped red onion

1/2 tsp salt

1/2 tsp freshly ground black pepper

3 garlic cloves, minced or 2 tsp preminced garlic

2 cups shredded red cabbage (about 1/2 small head)

3 medium beets, shredded (I shred my peeled beets using a shred attachment in my food processor)

1/2 cup water

2 Tbs apple cider vinegar

1. Heat oil in large skillet over medium heat. Add beef to pan; cook 4 minutes, stirring to crumble.

2. Add onion, salt, pepper and garlic; saute 5 minutes. 

3. Add cabbage, beets, water and vinegar. Cook 10 minutes, stirring occasionally, until liquid evaporates.

Serve and enjoy!