A beet-dish for beet haters
I used to not enjoy beets at all, hence the name of the recipe. That was until I discovered ways of using it that changed my mind! One of the recipes that I am really liking right now is this Lemmony Carrot Beet Sautée. My main objection to the flavor of beets has always been that it is just a little too “earthy”, they almost literally taste like soil to me. I discovered that all I need to do to cut that flavor and bring out all the other delightful flavors in beet is to just add a little fresh squeezed lemon juice.
Ingredients: Carrots, Beet, Onion, Garlic, Lemon, Ginger (fresh or essential oil)
Slice 3 fairly large carrots
Slice 1 regular size beet
Slice one medium size Onion
Chop several cloves of garlic
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In a frying pan Sautée Garlic and sliced onion in olive oil.
Stir, and after a little while, add carrot and beet
Season with salt, (optional black pepper, I usually don’t use it)
Squeeze juice of half lemon over veggies
Mix 3 drops of essential oil of ginger in small amount of olive oil and spread into stir fry towards the very end of the cooking process, of if using fresh ginger, grate the ginger and add to the sautée at the same time you add carrots and beets.
Cook until just done, vegetables should not be over-cooked, you don’t want the veggies soggy but neither should they be crispy, there should be some chewing resistance.
Shown in the photo below with fried fish – this dish also goes very well as a side dish to any kind of chicken —-dish, or of course will be a perfect dish for a vegan or vegetarian course.
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This meal needed some color! Beets to the rescue.