Beets and Potatoes

My Produce Items: Beets, Potatoes

Round 1: Beet Leaf Potatoes au Gratin

chopped beet leaves

4 potatoes

1 cup of shredded cheddar cheese

3/4 cup of milk

1 tablespoon of paprika

Slice up potatoes and spread evenly in a glass backing dish. Mix in beet leaves evenly. Spread cheese throughout. Pour milk evenly throughout. Sprinkle paprika over top.

Bake at 350 degrees for 50 minutes.

Serves 4

Final Verdict: Excellent

I love potatoes au grain. The beet leaves add some nutrition and color (some of the pink even runs out staining the potato). It's a really good side dish to accompany any meal. Very yummy.

Round 2: Beet Hash

4 beets

4 potatoes

2 tablespoons of butter

1 tablespoon of plain yogurt

Slice up beets and potatoes into very thin slices. Fry beets and potatoes in a pan with the butter until cooked throughout, about 20 minutes.

Serves 4

Final Verdict: Eh...

It's hard to review because as far as flavor goes it wasn't anything special. The flavors were all pretty neutral. Though the potatoes looked very pretty color-wise, there just wasn't anything memorable about it. It was originally supposed to be a beet potato pancake but ended up being more like a beet potato hash. I did manage to burn some of the potatoes and beets, the dark colors made it hard for me to figure out when it was fully cooked. In order to tell, just take a taste and see if the consistency is soft. I added a very tiny bit of plain yogurt on top (about a tablespoon) and I think it tasted way better with it. Almost like a beet flavored pinkberry. So the yogurt added some flair to the dish.