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!

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




Cooking Time




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


For the Hash:

  1. Preheat oven to 400°F.
  2. 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.
  3. Place in the oven and roast until tender, ~20 minutes.
  4. Meanwhile, add a few glugs of oil to a large skillet.  Saute onions over medium heat, ~5 minutes.
  5. Add garlic, cumin, paprika, turmeric and saute for an additional 2 minutes.  Add corn and edamame, saute until thawed.
  6. When sweet potatoes and beets are fully cooked, add to skillet, toss to combine flavors and season with sea salt and pepper to taste.
  7. Serve over a warm bed of sautéed beet greens, top with hollandaise sauce and enjoy!

For the Hollandaise Sauce:

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

For the Sautéed Beet Greens:

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


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

Per Serving: Calories: 347 | Carbs: 45g | Fat: 10g | Protein: 19g | Sodium: 345mg | Sugar: 18g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.