Sweet-and-sour beet-carrot saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 2 | Beets; sliced | |
| 2 | Carrots; sliced | |
| 2 | Onions; halved and sliced | |
| ¼ | cup | Raisins |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Vinegar or lemon juice |
| 2 | tablespoons | Tamari |
| 2 | Garlic cloves; mashed | |
Directions
Heat oil in skillet; stir-fry the beets, carrots, onions and raisins for several minutes over medium-high heat. Add the remaining ingredients; lower heat. Toss well to combine. Cover and steam until the vegetables are tender, 15 to 20 minutes.
Horton wrote: "The flavors in this recipe are absolutely remarkable.
You may use all beets or all carrots instead, but the combination is superb and beautiful to look at as you prepare. If the beets are well scrubbed, they do not have to be peeled." From The Motherlode commune/Oregon. In _Country Commune Cooking_ by Lucy Horton. New York: Coward, McCann & Geoghegan, Inc., 1972. Pg.
122. SBN 698-10456-0. Electronic format by Cathy Harned.