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
- 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.
- Reduce the heat to medium-low, add the garlic, and saute for about a minute until the garlic is fragrant.
- Add the broth and optional beet greens. Season with salt. Bring to a boil and then reduce heat to low.
- 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.
- 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.
This post is part of Fight Back Friday, Pennywise Platter, Real Food Wednesday, Fat Tuesday and Monday Mania!