The key to this dish is the black pepper…

3 T olive oil
2 small onions, or 1 medium onion, diced
4 medium red or white potatoes, (peeled), grated
2 medium beets, (peeled), grated
2 t fresh thyme leaves, or 1 t dried
1 t minced garlic
salt, to taste
1/2 t freshly ground black pepper, or to taste

1. Heat oil in a skillet over medium heat. Add the onion and sauté, stirring now and then, until soft and translucent, around 7 or 8 minutes.

2. Stir in potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, stirring occasionally, until the potatoes and beets are tender and slightly crisp, 15 to 20 minutes. Turn the heat down if the vegetables look like they may burn.

3. Remove skillet from heat. Season with the pepper, and more salt, if desired.