Red Flannel Roast
2 Red Dog Farm red beets
2 Red Dog Farm parsnips
3 red or German Butterball potatoes
1 large yellow onion
2 cloves of garlic
3 Tbls. of extra virgin olive oil
Wash and peel the carrots, beets and parsnips and dice into 1/2-3/4 inch cubes. Thoroughly wash the potatoes and dice them into cubes of the same size. Dice the onion to match. Mince the garlic and add the garlic, potatoes, parsnips and carrots into a baking dish together. Drizzle with 2 Tbls. of the oil. Place the beets in a separate baking dish (this helps the other vegetables keep some of their color) and drizzle with the rest of the olive oil. Bake, covered, at 375 degrees for 35-40 minutes until all the vegetables have softened. Remove the cover for the last 5 minutes of cooking. Mix the beets with the other vegetables before serving. This is a great side dish as is or it can be paired with corned beef or bacon for a more traditional Red Flannel Hash recipe.