Peel beet and sweet potato. Chop into ½ – 1 inch cubes.
Heat a large skillet over medium high heat. Add the olive oil or use nonstick spray.
Microwave the potatoes for 90 seconds (see note). Mix with beets and add to the pan, stirring to coat in olive oil.
Add the broth and reduce to a simmer. Add sage, thyme, and marjoram. Cover and cook until beets and sweet potatoes are almost desired texture, adding more broth as necessary.
Meanwhile, peel (if desired) and cut apples into ½ – 1 inch cubes. Cut sausage into half circles. Add apples and sausage to beets and sweet potatoes once they are soft. Stir in soy sauce and season with salt and pepper, to taste.
Serve once sausage is hot and apples are softened. Top with sunny side up egg, if desired.
Notes
If using sausage with real meat, use pre-cooked or cook through and set aside before starting the recipe to ensure it is cooked properly. If you want to avoid the microwave, add the sweet potatoes to the pan with the broth and cook for about 5 minutes prior to the addition of the beets – this will ensure the beets and potatoes are done cooking at the same time. Both the Italian Sausage and Apple Sage Field Roast work well in this recipe, as would any other brand with a similar flavor profile – please note that Field Roast is soy free, but not gluten free. Nutritional estimate uses Field Roast, which is about 240 calories per link. Serves 4 as a main, 8 as a side.