Simplest Beets and Carrots Recipe Ever

AAaaargh!  Bloody Beets!  Okay, if you’re British I totally wasn’t trying to swear there, it’s just, they always look like they’re bleeding when I cut them.

But I did it.  Maybe I can kill my own meat for food one day, if it’s my only option to eat meat.  Anyway, fast post today.  Eric and I both got some sort of stomach bug that means we’re on a BRAT diet (Bananas, Applesauce, Rice, Toast).  I throw in some chicken broth and noodles, ginger ale, saltines, pickles (they settle my stomach!) and maybe a little chicken.  I guess that would be a BRATCBNGASPC diet which is just too long and doesn’t sound as cute.  So here’s the last thing I made when we were healthy.  A little side dish of beets and carrots that was so tasty, I was only a little disappointed when Eric informed me he doesn’t like beets (so now it’s olives and beets on his list).  To his credit, he did eat two bites and say that for beets they weren’t bad.  I use a little sugar to draw out the sweetness, and I love how it helps them to kind of caramelize in the pan.  Now stay away from sick people, and come back Monday for some Kapakahi Jambalaya!  Oh and don’t worry, we’re not that bad.  Already starting to feel better.

Beets and Carrots

serves 2

Ingredients

4 small organic carrots (from our CSA) or one large carrot
2 small organic beets or one large
1 TBS butter
pinch kosher salt
dash pepper
1/4 tsp sugar
1/4 cup water

Instructions

Chop carrots and beets into bite size pieces.  Melt butter in a small pan with a lid.  Add carrots, beets and remaining ingredients.  Stir well.  Place lid on and let cook on med-high for 10 minutes or until soft.  If there’s any water left, use a slotted spoon to remove vegetables.

Approximate Cost/Serving: It feels like this cost us nothing since we got it from our CSA which is ridiculously cheap!  We’re saving so much $ this year.  But even if you got your carrots and beets from the store, it’d still only be about 10 cents per serving.

Vegetarian/Gluten Free: Yes, it’s vegetarian :) You can sub olive oil for butter to make it vegan too.  Also gluten free.


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6 Responses to “Simplest Beets and Carrots Recipe Ever”

  1. Holly
    July 3, 2009 at 9:34 am #

    Oh, well that just stinks that you are both sick! I hope you get feeling tons better asap!

    That first picture cracked me up – it is pretty, but, you are right, it looks like a veggie massacre!

  2. Jen @ My Kitchen Addiction
    July 3, 2009 at 4:16 pm #

    Sorry to hear you’re not feeling well! Beautiful colors in this dish!

  3. rebecca subbiah
    July 3, 2009 at 8:10 pm #

    get well soon looks great he he I am a Brit

  4. Lynne
    July 3, 2009 at 11:24 pm #

    Wow that looks amazing to me. I love beets, especially baby beets. We get through loads in summer, whole in or with salads. Now I have a recipe that I can use in winter as well. If I had some in the house (it’s midwinter here) I’d have got them on the go already.

  5. Susie
    July 7, 2009 at 8:40 pm #

    Wow, can’t wait til my carrots and beets are ready to pick so I can try this! Looks yummy! Maybe I can get Jenna and Dustin to eat their veggies! Thanks Diana!

  6. Rochelle
    September 7, 2010 at 12:07 am #

    Just made this and it was delicious! I added some minced sweet white onion and garlic. So good!

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