Stacey's Golden Beet Melange Ingredients:
2 golden beets (large)
1 red potato (large)
1 yellow onion
2 tbs butter
1/4-1/3c fresh mint, sliced into thin strips
salt & pepper to taste
First I peeled the beets, carrots, and the potato. I cut them all into 1 inch cubes and threw them all in 4-qt pot of boiling water with a dash of salt for 10 minutes. Then I poured it into a colander to drain them.
While that was boiling, I cut the onion in 1/2 and sliced across the grain lengthwise. I put the onions into a pan with the butter to caramelize it. This took a bit of time - I had the drained beets, carrots and potatoes sitting in the warm pot, not over the flame.
As the onions were caramelizing, I sliced the mint. Once the onions were done, I put the onion butter mixture into the beet mixture and add salt and pepper to taste. I put 1/2 the batch into a saute pan and cooked both over medium heat to slightly brown the edges. There was a bit too much to get it to brown at all in just the pot. At the end, I added the mint and tossed until the mint was wilted.
The boyfriend and I really enjoyed this - the mint was a really nice surprising flavor that went well with everything else. I only had 1 potato left when I made this, but I might want to do two next time for better balance. Boyfriend made this chicken with wonderful guajillo tomato sauce and giant corn based off of a recipe from the Rick Bayless Mexican Everyday cookbook. But, since I was cooking, I didn't really pay attention to what he was doing... In any case, here's a picture of our complete dinner. :)