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