Ruby Red Potatoes

I'm feeling a bit like an "Iron Chef" with the advent of the weekly fresh, local and organic produce deliveries. The Iron Chef has 60 minutes and a surprise ingredient, while I have about a week and a variety of fresh produce to use all the way up. Last week's box contained a few red beets. Oh my, what do do with these beyond roasting or pickling?

Given that I also had quite a few potatoes, the idea of mixing the two and lightening up the potato dish came to mind. So these Ruby Red Potatoes were born, Father-tested and approved.

Ruby Red Potatoes

3-4 medium potatoes sliced in chunks
1 onion, diced
2 small red beets, peeled and diced into cubes
1 small zucchini sliced
Olive oil

1. Put some olive oil into a heavy frying pan and heat. Add onions and red beets, and sautee until onions are soft, and have turned pure red from the juice of the beets.
2. Add potates, continue sauteeing, and also cover and let steam cook for a few mintues to be sure that the potatoes become tender.
3. Add the sliced zucchini to the pan, and saute uncovered until done.

And this is my entry for Weekend Herb Blogging, hosted by Ivy of Kopiaste this week. Be sure to visit her site on Sunday afternoon or Monday to catch the round up of beautiful dishes.

Beets are the ingredient I'd like to highlight in this recipe as they are SO healthy. Certainly the World's Healthiest Foods thinks so! I quote from their website entry on beets:

"Remember all those legendary Russian centenarians? Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer."