Sunday, October 30, 2011

Caramelized Beets and Carrots (GAPS-legal)


If you're looking for a new grain-free side dish, try out these caramelized beets and carrots!  This recipe actually morphed out of a mistake when I was trying to make cold beet soup last summer.  Since then, this has become a favorite side dish in our house (excepting my husband who has a very strong aversion to beets; both of the kids and I just gobble this up). The combination of beets, carrots, and garlic give this dish a wonderful flavor.

Caramelized Beets and Carrots
Makes 4-6 servings
Prep time: 10-15 minutes
Cook time: 1 hour
  • 4 beets, rinsed very well*, peeled and chopped
  • 7 medium carrots, peeled and roughly chopped
  • 4 Tb butter, preferably from grassfed cows
  • 6 cloves garlic, sliced
  • celtic sea salt
  • beet greens, rinsed very well* and chopped (optional)
  • 1 to 1&1/2 cups chicken broth, preferably homemade (use 1 cup if you aren't including beet greens; use 1&1/2 cups if you are including the greens)
  • Optional garnishes: balsamic vinegar, sour cream, fermented bread and butter pickles
  1. Place the butter, beets, and carrots in a pot and season generously with salt. Cook over medium-high heat for about 20-25 minutes, allowing the beets and carrots to caramelize in the heated butter.  Stir occasionally. 
  2. Reduce the heat to medium-low, add the garlic, and saute for about a minute until the garlic is fragrant. 
  3. Add the broth and optional beet greens.  Season with salt. Bring to a boil and then reduce heat to low.
  4. Simmer 30-40 minutes, uncovered, allowing the broth to cook down.  Stir occasionally. The beets are done when they are nice and soft.  Check for saltiness and turn off heat.
  5. Cool slightly and serve.  Delicious on its own, or you can add either a drizzle of balsamic vinegar or a scoop of sour cream.  The beets and carrots pair particularly well with fermented bread and butter pickles. Leftovers are great when served with scrambled eggs for breakfast.
*If you don't rinse the beets and beet greens very well, you may end up with sandy grit in your teeth. Ick.

This post is part of Fight Back Friday, Pennywise Platter, Real Food Wednesday, Fat Tuesday and Monday Mania!

4 comments :

Jill @RealFoodForager.com said...

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/2011/10/fat-tuesday-november-1-2011/
If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

Gen said...

I love beets. Thanks for this great recipe for carmelized beets and carrots. I am going to try this today! New to the health blog scene and I am thrilled to see so many wonderful health promoting blogs. Joined your blog and look forward to spending more time here!

Anonymous said...

I tried this recipe for the first time last month and it is now my go-to beet recipe. I will even be making it for Easter this year. Thank you!!

Sarah Smith said...

Glad to hear it!