West Indies Beets & Carrots
Recipe: #18968
May 11, 2015
Categories: Side Dishes, Vegetables, Beet, Carrot, Carribbean, Budget-Friendly, Quick Meals, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Stove Top, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices more
"Beets and carrots in a sweet and spicy sauce."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (316.1 g)
- Calories 227.6
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 167 mg
- Total Carbohydrate - 54.7 g
- Dietary Fiber - 7.1 g
- Sugars - 43.7 g
- Protein - 3.5 g
- Calcium - 83.4 mg
- Iron - 1.9 mg
- Vitamin C - 31.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash the beets well and cut off the leaves, leaving an inch or so of stem. (reserve beet greens for another use-good steamed with vinegar drizzled on).
Step 2
Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water.
Step 3
When cool enough to handle, slip off the skins. Cut the beets into slices or chunks.
Step 4
Peel and cut the carrots into slices or chunks, roughly the same size as cut beets.
Step 5
Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain.
Step 6
Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan large enough to hold beets and carrots, and bring the mixture to a simmer. Cook until thickened.
Step 7
Put beets and carrots in the pan and simmer in the sauce for about 5 minutes.
Tips & Variations
No special items needed.
Tags :
Side Dishes
