Beets

Spanish-Style Beet, Carrot & Egg Sandwich

1/4 cup mayonnaise
1 1/2 tablespoons ketchup
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce, salt and pepper, to taste
1/4 cup vegetable oil
1 small onion, thinly sliced
2 small beets, peeled, thinly sliced
2 medium carrots, thinly sliced
1 medium potato, peeled, thinly sliced
3 large eggs, lightly beaten
4 bagels, split

In a small bowl mix mayonnaise, ketchup, lemon juice and Worcestershire sauce. Season to taste with Tabasco, salt and pepper.

In a large nonstick skillet, heat the oil until almost smoking. Add onion; cook over medium heat until soft, about 3 minutes. Add beets and cook about 5 minutes, then add potato, season with salt, and cook until all vegetables are tender, about 7 minutes more.

In a medium bowl, beat the eggs with a dash of Tabasco; season with salt and pepper. Gently stir the eggs into the vegetables, cover and cook over moderate heat until the eggs are just barely set, about 5 minutes. Flip the omelet with a spatula and cook for 1 minute longer. Transfer the omelet to a work surface, cover loosely with foil, and keep warm.

Meanwhile, lightly toast the bagels. Spread the sauce on it. Cut the omelet into 4 wedges, set a wedge on each bagel, close the sandwiches and serve.

Serves 4.

From fooddownunder.com.

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