Sweet Potato Hash with Golden Beets

Unlike my dear friends on the east coast enjoying 80 degrees of glory, Seattle still hasn’t quite gotten the memo that springtime is here. There have been hints of sunshine and warmth, but it’s still a daily gamble when it comes to the temperament of our meteorological forces. Ready to look Mother Nature in the eyes and say, “Go ahead, rain on our hike. I dare you.”, we set out to Mount Si today.

Eight cold, rainy (and snowy) miles later, I concede. Mother Nature, you win. Hope you had your laugh. I suppose it is Mother’s Day, after all. Now can it be summer?

After a hot shower and reminding my body what it feels like to actually be dry, it was time to make dinner. On tap: something relatively easy to put together, nutritious, and warm. This is so simple and so delicious. It can easily be made vegetarian by swapping the chicken for tofu or foregoing the protein completely. Any other mild herb like parsley or thyme would also suit this dish well.

Sweet Potato Hash with Golden Beets
3 tablespoons olive oil
2 medium sweet potatoes, cubed
4 golden beets, scrubbed and cubed
3 chicken breasts, cut into 1 inch squares
2 tablespoons canola oil for cooking
1 small onion, chopped
3 garlic cloves, chopped
salt and pepper to taste
3 sprigs fresh rosemary, minced

Directions
Preheat oven to 400°F.
Toss cubed sweet potatoes and beets with olive oil. Spread in a single layer on a baking sheet and roast until tender (about 30 minutes).
Heat the canola oil in large pan over medium heat. Add onions and cook until just starting to soften, about 5 minutes. Add garlic and cook until garlic is fragrant, another 2 minutes. Mix in minced rosemary. If you’re using raw chicken, add to the pan and cook until chicken is white throughout.
Add roasted sweet potatoes and beets, and cook until all ingredients are mixed thoroughly. Season to taste with about ½ teaspoon salt and pepper.