Sautéed Beets and with Onion and Thyme

This is an easy, hearty side dish. The key is giving it a peppery punch. It's delicious with steamed beet greens (or other greens) and seasoned, baked, or broiled tofu.

SERVES 4

Ingredients

3 tablespoons vegetable oil
2 small onions, diced
4 medium red or white potatoes, peeled, grated
2 medium beets, peeled, grated (2-3 cups)
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon minced garlic (about 2 medium cloves)
salt
½ teaspoon freshly ground black pepper

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onions; cook and stir until soft and translucent, 5 to 7 minutes.
2. Stir in the potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes.
3. Remove the skillet from heat. Season generously with pepper, and more salt if desired, to taste.

** Recipe sourced from Farmer John's Cookbook: The Real Dirt on Vegetables