This recipe is by Mark Bittman and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
- ¾pound beets
- ¾pound potatoes
- 1onion, chopped
- 3tablespoons butter
- ½cup chopped ham
- ⅓cup coffee
- 2tablespoons cream
Step 1Peel and grate beets and potatoes.
Step 2Put butter in a large skillet over medium-high heat. When it’s hot, add onion and ham, and cook until the onion is tender, about 5 minutes. Add the beets and potatoes and cook until tender, 15 minutes; remove from skillet.
Step 3Deglaze skillet with coffee and cream. Spoon over the vegetables. Garnish with scallions.