Beety Taters

One of the perks of working at MEC is discounts on SPUD produce delivery, so I decided to try it out.  I don't know if I would have had beets in the fridge otherwise, but lo and behold I did, and that is how beety taters were born.

Ingredients:

Potatoes, chopped in medium-small chunks
Beets, chopped like the potatoes (I partially peeled mine first)
Boiling water
Garlic, as many cloves as you want, crushed and coarsely chopped
Rosemary
Salt
Pepper
1Tbs Oil
1Tbs Butter

Directions:

Add the chopped potatoes, beets and boiling water to a large frying pan and cook, covered, over med-high heat for about 10 minutes (until the veggies are soft).

Drain potatoes and beets in a colander or in the pan if you have a better lid than I; reduce heat to med-low and add oil and butter to the pan.  Throw in garlic and rosemary leaves.

Fry on low heat to prevent sticking for as long as you can bear before eating them - longer means more browned tastiness, but usually I'm impatient.  About another 10 mins is probably good.

Season with salt and pepper.