I’ve been making a vegetable ‘hash’ by using organic rainbow beets and other vegetables like green cabbage, parsnips and carrots that I sear in evoo, until the vegetables are tender; then I usually do eggs — sunny side up, until they are softly cooked until nearly over done, seasoned with organic crushed rosemary, over everything. Sliced avocado, on the side. Maybe a very small piece of sourdough naan.
