Roasted Beet & New Potato Hash with Garlic Scape Chimichurri + Pickled Green Tomato & Radish Salad

🌱 Fresh From the Farm Recipe: Garden Harvest Hash Plate 🌱

Nothing beats making a meal straight from what you grow! This dish celebrates garlic, beets, garlic scapes, radishes, new potatoes, and green tomatoes — all from our fields here at Harvick Farms.

🍽️ Roasted Beet & New Potato Hash with Garlic Scape Chimichurri + Pickled Green Tomato & Radish Salad

🧄 Ingredients:

For the Hash:

• 5 new potatoes, diced

• 2 medium beets, peeled and diced

• 3 cloves garlic, minced

• 2 tbsp olive oil

• Salt & pepper to taste

• Optional: pinch of smoked paprika or thyme

Garlic Scape Chimichurri:

• 1/2 cup chopped garlic scapes

• 1/2 cup fresh parsley or cilantro

• 1 tbsp red wine vinegar or lemon juice

• 1/3 cup olive oil

• Salt to taste

• Optional: pinch of red pepper flakes

Quick Pickled Salad:

• 2 small green tomatoes, thinly sliced

• 4–5 radishes, thinly sliced

• 2 tbsp apple cider vinegar

• 1 tsp honey or sugar

• Pinch of salt

• Optional: mustard seed or chili flakes

🥄 Instructions:

Hash:

1. Preheat oven to 400°F.

2. Toss potatoes and beets with olive oil, garlic, salt, pepper, and optional spices.

3. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until golden and tender.

Chimichurri:

1. Blend garlic scapes, herbs, vinegar/lemon, oil, salt, and red pepper flakes in a food processor until finely chopped.

2. Adjust seasoning to taste.

Pickled Salad:

1. Combine vinegar, honey, salt, and spices in a bowl.

2. Add sliced radishes and green tomatoes. Let sit at least 15 minutes before serving.

Spoon that chimichurri over the hash and pile on the tangy salad. Perfect as a lunch plate or pair it with a fried egg for a garden-fresh brunch 🍳💚

🧑🌾 Let us know if you give it a try — or stop by the farmstand and grab what you need to make your own!

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