Tip: In Step 1, try a piece of golden beet before draining water to ensure veggies are cooked through. The beet will need more time to cook than turnip or carrot! In Step 4, for 4 servings, fry additional eggs in another skillet.
Add golden beets, turnips, and carrots to a saucepan. Fill with water until water is 1 inch above vegetables. Add a pinch of salt and bring to a boil. Reduce heat to a simmer and cook for 7-8 minutes, or until tender. Once vegetables are tender, drain in a fine mesh sieve and set aside.
Prepare Tarragon Yogurt
Meanwhile, wash tarragon, chives, and lemon. Pick and chop tarragon leaves. Mince chives. Zest and cut lemon in half. In a small mixing bowl, add greek yogurt, honey, and lemon zest. Add half of the following to bowl: lemon juice, chives, and tarragon. Whisk well. Add salt and pepper to taste.
Wipe saucepan carefully with paper towel. Add 2 tbsp. (4 tbsp. for 4 servings) olive oil and return saucepan to burner over medium-high heat. When hot, add red onions and cook for 2 minutes. Stir in cooked vegetables, garlic, and spice blend. Season to taste with red pepper flakes, remaining lemon juice, and salt and pepper. Cook for 4-6 minutes or until vegetables are golden.
Make 4 small wells (fry 4 eggs in second skillet for 4 servings) in hash and crack an egg into each well. Season to taste with salt and pepper and cover skillet. Cook for 4-5 minutes, until yolks are starting to set, or cook to your preference.
While eggs are cooking, roughly chop walnuts. When eggs are done cooking, use a spatula or large spoon to scoop vegetables and eggs onto plates. Top with tarragon yogurt, remaining chives and tarragon, and chopped walnuts. Enjoy!