Fall Vegetable Hash

I made this for breakfast along with eggs. So yummy, hearty, and healthy. Jamie - even you can eat this!

Fall Vegetable and Quinoa Hash
Adapted from Martha Stewart Living

2 medium sweet potatoes, peeled and cut into ½-inch cubes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 beets, peeled and cut into ½-inch cubes, greens reserved and rinsed well
1 leek, white and pale green parts only, halved lengthwise, cut ¼ inch thick, and rinsed well
1 cup cooked quinoa
1 teaspoon chopped fresh thyme

Preheat oven to 400 degrees F. Toss sweet potato with ½ teaspoon oil and ¼ teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with ½ teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so they do not discolor potatoes). Roast, stirring halfway through, until tender, about 35-40 minutes.

Thiny slice beet greens. Heat 1 ½ teaspoons oil in a large skillet over medium heat. Add greens, leek, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until tender and lightly browned, about 8 – 10 minutes. Stir in quinoa, thyme, and vegetables. Cook until warm, 1 to 2 minutes. Serve.