Baby Beets and Carrots with Dill

From Denver Post Posted to clipping-cooking by Jamie R.

If you can't find baby beets, full-grown beets and carrots will also
work. Simply cut them into small pieces. From "The New Mayo Clinic
Cookbook," this recipe serves 6.

1 pound red and yellow baby beets, about 1 1/2 inches in diameter
1/2 pound baby carrots, peeled
2 teaspoons butter
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill, plus sprigs for garnish

If the beet greens are still attached, cut them off, leaving about 1
inch of the stem intact. In a large pot fitted with a steamer basket,
bring 1 inch water to a boil. Add unpeeled beets, cover, and steam
until tender, 20-25 minutes. Remove from pot and let stand until cool
enough to handle, then peel and cut into quarters. Set aside and keep
warm.
Check the pot, add water to a depth of 1 inch if necessary, and
return to a boil. Add baby carrots, cover, and steam until tender,
5-7 minutes. (If the carrots are varied sizes, cut the larger ones
into halves or thirds for even cooking.) Remove from pot.
In a large bowl, toss carrots with butter, olive oil, lemon juice and
chopped dill. Add beets, toss gently to combine, and transfer to a
serving dish. Serve immediately, garnished with the dill sprigs.


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