Lunch on Wednesday

I kind of fell behind posting this week not because it was so quiet, just the opposite.  I will catch up today so I am ready for any new excitement.

 Trying to keep up with all the fresh vegetables available right now.  This is a recipe from Mark Bittman in his book VB6 but of course adjusted for one.

One medium russet potato

One medium or large cooked beet (peeled)
One large yellow onion
Olive oil 
Kosher salt and black pepper

Peel and halve the onion pole to pole then slice thinly.  Cover the bottom of a large saute pan with oil and heat on medium low.  Add onion, stir to coat and cook for about 20 minutes.  You want the onions to caramelize, brown bur not crispy.  You really just have to keep an eye on them.

While the onions are cooking, peel and and cube the potato.  Add potato to a pot of salted water bring to a boil and simmer until tender, about 20 minutes.

When potatoes are done, drain and add the beet, cover and wait for onions to finish.  This allows the beet to warm up if it has been refrigerated.  When onions are done add to potato pot, I did not have an excess of oil so I added it as well.  Use a potato masher to mash it all together.  Taste for salt and pepper.  Serve warm.  Yum!  It's really the onions that add the flavor and I might add some garlic the next time.

Fantastic with a grilled B/S chicken breast.