Sweet Potato & Beet Hash

I was needing some inspiration because I've been stuck on the "what's for dinner" question. I've even been making menus but if you aren't excited about your menu, then cooking it isn't thrilling either. Luckily this morning I was watching Food Network and caught 10 Dollar Dinners. I like that show for Real Food, because most of the time, Melissa D'Arabian uses Real Food ingredients, and when she doesn't they are usually easy to sub out. To save money she is a bit carb heavy, but a lot of her dishes I either make less of the carb or just go without it and it is still great. Today she made this Sweet Potato and Beet Hash that looked intriguing to me. I've been trying to eat more beets because they are so good for you. So, sure the sweet potatoes have carbs, but they still have lots of good vitamins so, in moderation not a bad thing. Hubby and I really liked this side dish. One of my twins ate almost all of hers and my other girl ate a few bites without any complaints (but she filled up on steak, because she is my MEAT eater!) As for the recipe, I linked to her recipe, but when I made it, I just went off my memory of what she did. Here is my version.
-Amanda

Sweet Potato & Beet Hash

1 sweet potato
1 beet
1.5 tbsp olive oil
salt & pepper
3 pieces of nitrate free bacon
1/4 yellow or white onion
2-3 cloves garlic

Peel the sweet potato and the beet. Cut into 1/2 inch cubes. Toss in the olive oil, salt and pepper and place in one layer on a cookie sheet. Bake at 425 for about 25 minutes, flipping halfway through.

In a skillet, cook bacon that has been cut into small pieces. As the bacon is cooking add very small diced onion. Saute on medium high heat until onion is carmelized and bacon is crispy. Add minced garlic and cook for a minute or two more. Add the sweet potatoes and beets to the bacon and onions and stir.