Servings:
Serves 4. Servings
Ingredients
- 2 ounce extra-virgin olive oil
- 1/2 ounce white onion, medium dice
- 1 ounce celery stalk, medium dice
- 1 ounce gold beet, roasted, medium dice
- 1 ounce red beet, roasted, medium dice
- 1 ounce large carrot, blanched until tender, medium dice
- 1 ounce yukon gold potato, blanched until tender, medium dice
- 1 cup chopped corned beef or pastrami
- 2 ounce water
Preparation
Baking Directions:
In a skillet, place olive oil in pan and place over high heat.
Add onions and celery and cook for approximately 3 minutes, until onions are translucent and tender.
Add gold beets, blanched carrot and blanched potato, and sauté for approximately 1 more minute.
Add corned beef or pastrami.
Add thyme, salt, pepper and water and cook for 1 minute, until meat is hot.
Add red beet last and toss together.
Adjust seasoning and serve.
