Spiced Beet and Potato Hash with Avocado Lime Dressing

Ingredients

• 2 medium beets, peeled and diced
• 3 medium potatoes, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon smoked paprika
• 1 teaspoon coriander powder
• 2 tablespoons fresh parsley, chopped
• 1 medium avocado, mashed
• 2 tablespoons lime juice
• to taste salt
• to taste black pepper
• as needed water

Steps

1. 1. In a large pot, bring water to a boil and add the diced potatoes. Cook for 10 minutes until slightly tender, then drain.
2. 2. In a large non-stick skillet, toast the cumin seeds over medium heat for 1-2 minutes until fragrant.
3. 3. Add the minced garlic and diced red bell pepper to the skillet, sautéing until the pepper is tender, about 5 minutes.
4. 4. Stir in the diced beets, smoked paprika, coriander powder, and cooked potatoes. Season with salt and black pepper. Cook for about 15 minutes, stirring occasionally, until the beets are tender and everything is well combined.
5. 5. While the hash is cooking, prepare the avocado lime dressing by mixing the mashed avocado with lime juice, and season with salt to taste.
6. 6. Once the hash is ready, stir in the chopped parsley and remove from heat.
7. 7. Serve the spiced beet and potato hash warm, drizzled with the avocado lime dressing.

Notes

• This dish has a lovely smoky flavour from the paprika and a freshness from the lime dressing.

Substitutions

• If desired, replace red bell pepper with yellow or green bell pepper.