Potato and Autumn Vegetable Hash

Ingredients for Potato and Autumn Vegetable Hash

• 80ml extra jungfruolivolja

• 80ml olivolja

• 1 tablespoon chopped fresh oregano

• 1 tablespoon chopped fresh Italian parsley

• 1 matsked hackad färsk rosmarin

• 6 1-to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)

• 6 1- to 11/4-inch-diameter candy-canestriped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)

• 450g butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 600g )

• 675g russet potatoes, peeled, cut into 1/2-inch cubes (about 725ml )

• 450g garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 450g )

• 60g (1/2 stick) butter, cut into 1/2-inch cubes

How to make Potato and Autumn Vegetable Hash

Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.

Preheat oven to 177°C. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.

Increase oven temperature to 191°C. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 177°C oven until heated through, about 15 minutes.

Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

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