Wait ‘til you see what I found at the grocery store!
So with my list in hand, I started wandering through the produce department… sweet potatoes; check. Cantaloupe; check. Red grapes; check. Broccoli crowns; check! And then I noticed this mound of small brownish-purplish balls filling the case beneath the broccoli…what? They were baby beets! Not on my list…but who cares? AND (thank You, Lord!) they were only 99cents per pound! So, 3 pounds came home with me!
I knew that I wanted to feature them in our At Home w/ GCH blog today, but I had to come up with a different way to prepare them. It couldn’t be my favorite way to serve (ok, eat!) beets—roasted over baby greens with goat cheese! We’ve already done that here … so I perused the Internet and found a number of recipes for glazed beets. Here’s my version; enjoy!
Glazed Baby Beets and Carrots
Ingredients:
1 pound baby beets, peeled
1/2 pound small frozen carrots (we use these from Trader Joe’s)
2 cups juice or chicken broth (I used mango 100% juice)
1 tablespoon honey
3 tablespoons white balsamic vinegar (I used honey balsamic)
sea salt, freshly ground black pepper
Directions:
- Steam beets and carrots ‘til almost done (when a thin-bladed knife goes through with just a bit of resistance).
- Set aside the (almost cooked) veggies, and dump the water out of the pan.
- Into the same pan, add the liquid of your choice and bring to a boil.
- Pour the veggies back into the pan along with the honey. Stir ‘til combined and bring to a boil.
- Reduce heat so that the liquid is gently simmering.
- Continue to cook veggies for 5 minutes or so, spooning the liquid over them occasionally so that they get good and coated.
- Stir in the balsamic vinegar and simmer for another five minutes.
- Remove pan from heat, and pour into a serving bowl scraping in all of the liquid, too.
- Season well with sea salt and freshly ground pepper.
- Makes approximately 4 servings.
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
