Orange-Maple Beets and Carrots
Recipe: #6442
September 07, 2012
Categories: Side Dishes, Beet, Carrot, Sunday Dinner, Gluten-Free, No Eggs, more
"Had some beets and carrots left in our garden. So I cooked them up for dinner and they were very good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (231 g)
- Calories 205.4
- Total Fat - 10.4 g
- Saturated Fat - 3 g
- Cholesterol - 8.6 mg
- Sodium - 752.9 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 4.3 g
- Sugars - 21 g
- Protein - 3.3 g
- Calcium - 71.2 mg
- Iron - 1.2 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel beets and carrots and cut up in 1 1/2 inch chunks. Place carrots in small saucepan and cover with water by 1 inch and 1/2 teaspoon salt. Boil till tender. Then drain and cover to keep warm, as they won't take as long as the beets. After placing carrots on to boil, place onions in skillet with olive oil and cook on low for about 30 minutes to caramelize. Place beets in separate saucepan, add orange juice, 1/2 teaspoon salt and enough water to cover beets by 1 inch. Boil till tender. Drain almost all liquid, but leave about 1/4 cup in the pan with the beets.
Step 2
Pour maple syrup over beets and add grated ginger and salt and pepper to taste. Boil down to reduce by half. Add cooked carrots and caramelized onions. Stir and cook another minute or two to heat up carrots if they cooled down. Add butter to melt and stir to combine.
Step 3
Plate up and add crumbled goat cheese over beets and carrots.
Tips
No special items needed.
1 Reviews
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