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Carmelized Beets and Carrots
This nutritious recipe combines beets, carrots, garlic, and chicken broth for a wonderful flavor. Caramelized Beets and Carrots is a favorite side dish among the members of my family (except for my husband who has a very strong aversion to beets). Both of the kids and I just gobble this up.
- 4 beets, rinsed very well,* peeled, and chopped
- 7 medium carrots, peeled and roughly chopped
- 4 tablespoons butter, preferably from grassfed cows (or substitute duck fat, avocado oil, or coconut oil)
- 6 cloves garlic, sliced
- Unrefined sea salt
- Beet greens, rinsed very well* and chopped (optional)
- 1 to 1½ cups chicken broth, preferably homemade (use 1 cup if you aren’t including beet greens; use 1½ 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 sauté 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 degree of saltiness and turn off heat.
- Cool slightly and serve. This is 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.
Reprinted with permission from www.nourishedandnurturedlife.com.
About the Author
Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). Sarah also serves on the board of the Raw Milk Institute. As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.
Check out other Sarah R. Smith recipes:
Bamya – Egyptian Meat and Okra Stew
Published in the Price-Pottenger Journal of Health & Healing
Fall 2019 | Volume 43, Number 2
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