Asparagus, Beet and Carrot Hash


(Makes 2-3 Servings)


1 tablespoon coconut oil

½ cup chopped beets (use small beets)

1 large carrot chopped small

3 to 4 asparagus spears, chopped

1 small onion, thinly sliced

1 sweet pepper, chopped

½ teaspoon garlic powder

1 teaspoon raw apple cider vinegar

Sea salt to taste

Black pepper to taste

For top: Egg, Chicken or 1/2 avocado


Chop the vegetables. Wash and peel your beets (be sure to use small beets as these are easier to cook and have a sweeter taste). Chop into bite-sized pieces. Chop your carrots. Chop your asparagus, making sure to remove the tough, woody ends. Chop your onions and sweet peppers.

Sauté the vegetables. Heat a saucepan over medium high heat. Add the coconut oil. When the oil is hot, add the chopped beets and carrots. Sauté for 5 to 7 minutes until tender.  Add the asparagus, onion, sweet pepper, garlic powder, apple cider vinegar, sea salt, and black pepper. Sauté until the onions and peppers are soft.

To top it off: Add an over-easy egg, chicken breast or 1/2 avocado.

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