What makes the Hollandaise sauce vegan and creamy?

The Hollandaise sauce achieves its creamy texture and rich flavor from silken tofu, lemon juice, olive oil, and nutritional yeast, providing a plant-based alternative to traditional recipes.

Can I prepare the hash vegetables ahead of time?

You can peel and dice the sweet potatoes and beets in advance, storing them in the refrigerator. Roasting should be done just before serving for the best texture.

How can I ensure the hash vegetables are tender?

For tender hash vegetables, roast the diced sweet potatoes and beets at 400 degreesF for approximately 20 minutes, or until they are easily pierced with a fork.

What are the best serving suggestions for this Sweet Beet Hash?

This Sweet Beet Hash is best served warm over a bed of sauteed beet greens, then generously topped with the creamy silken tofu Hollandaise sauce.

How should I store leftover Sweet Beet Hash and Hollandaise sauce?

Store leftover hash and sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the hash gently in a skillet and the sauce lightly in a saucepan.

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Sweet Beet Hash with Hollandaise Sauce
[Vegan, Gluten-Free]

CC By: Crissy Cavanaugh

Author Bio

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition,... Read More

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Sweet Beet Hash with Hollandaise Sauce [Vegan, Gluten-Free]

347

Dairy Free

Vegan

This recipe's beautiful color are both amazing on the plate and for your body. With the added benefits of the tumeric and the warm spices used, this recipe is sure to be a win!

Ingredients You Need for Sweet Beet Hash with Hollandaise Sauce [Vegan, Gluten-Free]

For the Hash:

1 large sweet potato, peeled and diced
4 small or 3 large beets, peeled and diced
1/2 cup corn kernels (this recipe used organic frozen corn)
1/2 cup frozen shelled edamame
1/3 cup red onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
sea salt and pepper to taste
oil of your choice, this recipe used olive oil

For the Hollandaise Sauce:

1/2 cup silken tofu
1 lemon, juiced
2 tablespoon extra virgin olive oil
1/2 tablespoon nutritional yeast
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/8 teaspoon turmeric

For the Sautéed Beet Greens:

1 bunch beet greens, rinsed and roughly chopped
2 cloves garlic, slivered
1 tablespoon olive oil

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How to Prepare Sweet Beet Hash with Hollandaise Sauce [Vegan, Gluten-Free]

For the Hash:

Preheat oven to 400°F.
Place diced sweet potatoes in a bowl, drizzle with oil (~1 teaspoon), toss to coat, place on a cookie sheet lined with parchment paper and add a pinch of sea salt. Repeat steps for diced beets.
Place in the oven and roast until tender, ~20 minutes.
Meanwhile, add a few glugs of oil to a large skillet. Saute onions over medium heat, ~5 minutes.
Add garlic, cumin, paprika, turmeric and saute for an additional 2 minutes. Add corn and edamame, saute until thawed.
When sweet potatoes and beets are fully cooked, add to skillet, toss to combine flavors and season with sea salt and pepper to taste.
Serve over a warm bed of sautéed beet greens, top with hollandaise sauce and enjoy!

For the Hollandaise Sauce:

Puree all ingredients together using a blender or food processor, lightly warm in a small sauce pan.

For the Sautéed Beet Greens:

Drizzle olive oil in a skillet over medium heat, add garlic and saute until fragrant.
Add beet greens and saute until wilted adding a splash of water if needed.
Season with sea salt and a squeeze of lemon if desired.

Notes

If you don’t have beet greens, don’t worry! The hash can be served by itself or along side a frisee salad with a Dijon vinaigrette.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.