Recipe courtesy of Sally Starin

Sally Starin's Oven Roasted Beet, Fennel, Potato, and Rosemary Hash

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 8 servings
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"2 pounds beets, peeled and cut into 1/4-inch cubes 

2 pounds Idaho potatoes, peeled and cut into 1/4-inch cubes  

2 pounds sweet potatoes, peeled and cut into 1/4-inch cubes  

3 large carrots, peeled and cut into 1/4-inch cubes  

1 large fennel bulb, cored and coarsely diced  

8 to 10 medium scallions, white parts only, finely chopped (about 1/2 cup) 

2 tablespoons fresh rosemary leaves  

1/4 cup extra-virgin olive oil  

Kosher salt 

Freshly ground black pepper


  1. Preheat the oven to 400 degrees F.
  2. Toss together the beets, Idaho potatoes, sweet potatoes, carrots, fennel, scallions and rosemary in a large bowl. Add the oil and sprinkle with salt and pepper, tossing to combine.
  3. Divide the mixture between 2 rimmed baking sheets and roast, stirring every 10 minutes, until the vegetables have browned slightly and are fork tender, 25 to 30 minutes. Serve on a warmed platter.
  4. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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