Happy New Year, everyone!
The start of a new year is an interesting thing. In the past, I’ve found this time a little……annoying. There’s all this talk of resolutions and exercise and salads, to the point where it can seem pushy, and perhaps a little deluded. But this year, I don’t really mind it so much, and I’m not even sure why. Maybe it’s because this year, I have some serious goals. Ones that will require focus, sacrifice, and, dare I say, resolve. Or perhaps I’ve come to appreciate this cyclical experience we all seem to share — one which becomes increasingly apparent as our calendar year ends and a new one begins. After the chaos and glitz and indulgence of the holidays has faded away, it seems only natural to take a moment to reflect and detox (physically and mentally), and ponder what the next cycle might bring. Perhaps I’ve come to appreciate how comforting it can be to know that — though our reflections on the past and hopes for the future may differ — we are all still looking both backward and forward together. Or maybe I just really need a salad. (Scratch that last “maybe” — I could definitely use a salad. Many salads.)
For the past six months, there has been an ever-growing stack of too-big or not-quite-right sale items and thrift store finds in my closet, awaiting alterations. During my holiday vacation, I decided it was time to drag out the sewing machine and get to work. As I dug through the pile of clothes and tried various things on to remind myself of what needed to be done, I was a bit dismayed to discover that many items weren’t quite as big as I’d remembered them being…… If you subscribe to the belief that anything’s possible, then it’s definitely possible that those clothes shrunk over time. If you’re one of those “facts” people, you might graciously point out that chasing my breakfast and lunch with cookies every day for the past couple months probably helped to make these clothes “fit better.” Either way, it made me realize that now might be a great time for healthy things. And I’d like to share one of my favorites with you.
Several posts ago, I made a joke about how most of the healthy things I eat don’t get the chance to make an appearance here, as they’re usually some sort of boring, lazily thrown-together frankenfood that no one would want to see. It made me realize that this wrap, however, is worthy of note. It’s quick, simple, and delicious. I’ve actually been eating some variation of this for breakfast almost every day for the past year or so. If you’d told me a few years ago that beets would become one of my favorite vegetables, I wouldn’t have believed it. And it’s easy to see why. The beet can be a mysterious, somewhat intimidating thing — an intense vegetable, on all fronts. So finding ways to work with it and other flavors that complement it can be exciting (especially if you’ve shied away from it for most of your life). And I’m here now to tell you that beets + eggs + cheese = AMAZING.
I’m not sure if this is a traditional hash, per se, as there is no meat and/or potatoes. But I like to think of a hash as any combination of things that can be cut up and thrown together to cook in one skillet. Which brings me to my next point. The great thing about this dish is it welcomes customization (and leftovers from last night’s dinner). I’ll throw in quinoa or couscous if there happen to be leftovers in the fridge. If it’s summer and I’m craving protein from riding my bike all the time, I’ll use two eggs. Carrots are a great addition. Cauliflower is good too. Brussels sprouts (believe it or not) are awesome. (This next suggestion is bordering on shameful bachelorette secrets best kept to oneself, but…) If you happen to have any sort of a vinegary slaw on hand, add it in. SO GOOD. Also, some sort of mustard vinaigrette with this is to die for. (I had a jar of mustard pickles in my fridge from the last summer farmers’ market, and I was pouring a little bit of the brine over everything before I wrapped it up for weeks. Now it’s gone, and I am sad.) I will also say that I think the four basic components of this dish are musts.
- Red beets. I’ve tried golden and chioggia, and they’re fine. But not as good.
- Sharp cheddar cheese. Normally, I love goat cheese with beets, but it feels a little too decadent for breakfast. Cheddar is perfect, and adds a nice saltiness as well.
- Corn. While the beets are the star flavor, their texture leaves something to be desired. The corn kernels do a good job of breaking this up and adding a nice little pop.
- Eggs. Because it’s breakfast.
Just one final thing. (Sorry, I am realizing how I attached I seem to be to this silly wrap after eating it religiously for so long.) Grating beets makes a mess. Your hands will be pink. Your counter will be pink. You might get some rogue beet juice splatters on your face and clothing. (I’ve actually had people say to me, “I think you might be bleeding” and then point to my face……because apparently I sometimes leave my house without looking in the mirror.) I have one particular cutting board designated for beet use that is now a permanent shade of pink. So just keep that in mind. And remember to examine your face before you go out in public.
Beet Hash Breakfast Wrap
- 1 cup of grated red beets (I usually use one small beet or half of a large beet — 3–3.5 oz.)
- 1/2 cup of corn (fresh or frozen — I use frozen)
- 1/3 cup of grated sharp cheddar cheese
- 1 egg, beaten
- 1 large wrap (between 10″ to 12″)
- 1 tbsp olive oil
Heat olive oil in a skillet over medium heat. Add corn and beets, and saute for around 3 minutes, or until the beets begin to look slightly wilted.
Push corn and beets to one side of the skillet and add the beaten egg. Let the egg cook until it is just done, then scramble it around with everything else.
Add the contents of the skillet to a wrap and top with cheddar cheese, then roll up.