A few nights ago, I crawled into bed early to find a neglected pile of magazines on my bedside table. I had to choose between cuddling up with the literally revealing Kate Moss interview in Vanity Fair, the perfect vegetarian chili recipe in Cooks Illustrated, or Whole Living’s best breakfast recipes. I read them all that night and was inspired to make this Beet Hash with Eggs. It only took 30 minutes and is totally gorgeous and delicious. I think even the most fickle beet eaters will love it.

I’m also really digging Instagram right now. It’s such a fun way to get a glimpse into people’s lives. Here are a few of my favorite fall Instagram shots.

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Beet Hash with Eggs
This recipe is included in Feeding a Family: A Real-Life Plan for Making Dinner Work