All about beets: red flannel hash & beet salad


CHICOPEE, Mass. (Mass Appeal) – Beets. Do you love them or hate them? Chef Bill Collins from made beets more accessible. He showed us how to make red flannel hash and a beet salad.

Red Flannel Hash


2 tablespoons olive oil
2 tablespoons butter
1 medium onion, peeled and diced
4 oz (approximately 1 cup) cooked corned beef, diced or shredded
¾ cups chopped cooked beets
2 cups red potatoes, cooked and diced

  1. In a heavy skillet preheated over a medium heat, add one tablespoon of olive oil, then the onion. Cook for 10 minutes, or until the onions start to brown.
  2. Add the remaining oil and butter. When the butter is melted, add the corned beef, potatoes, and beets. Stir to combine, and spread out evenly in the pan. Press down with a metal spatula to help brown the mixture. Let this cook, untouched, for approximately 10 minutes, or until the hash touching the pan is starting to brown. Gently turn the hash over, and repeat, letting the hash brown in the pan.
  3. Adjust the seasoning with salt and pepper, and serve with poached or fried eggs

Makes 6-8 servings

Beet Salad
From Nancy Polan


4 medium beets, roasted and peeled
1 teaspoon orange zest (for the dressing)
2 oranges, segments only
¼ cup chopped walnuts
½ cup feta cheese, crumbled

3 tablespoons balsamic vinegar
1 tablespoon fig jam
2 tablespoons olive oil

  1. Chop the cooked beets into large, bite-sized pieces. Combine with orange segments and nuts and set aside
  2. Combine the balsamic vinegar and fig jam, and slowly whisk in the olive oil. Adjust the flavor with salt and pepper
  3. Combine the beet mixture with the balsamic dressing. Garnish with the feta cheese.

Makes 4-6 servings

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