Beets and Carrots with West Indian Spices

1. 1

   Wash the beets well and cut off the leaves, leaving an inch or so of stem.

2. 2

   Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes.

3. 3

   Drain and cover with cool or lukewarm water.

4. 4

   When cool enough to handle, slip off the skins.

5. 5

   Cut the beets into slices or chunks.

6. 6

   Peel and cut the carrots into slices or chunks, resemling the beets in size and style.

7. 7

   Steam or boil in lightly salted water about 5 minutes or until tender but not soft.

8. 8

   Drain.

9. 9

   Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer.

10. 10

    Cook until thickened.

11. 11

    Simmer the cooked beets and carrots in this sauce for about 5 minutes.

12. 12

    Note: Alternatively, you may bake the beets in a foil-covered pan for about an hour.

13. 13

    When cool, slip off the skins.

14. 14

    Cut the beets into slices or chunks.

15. 15

    Since I didn't want to waste the beet tops, I sliced the green beet tops and steamed them and when I combined the sauce with the cooked beets and carrots, I also added the steamed beet tops.

* Per serving · 4 servings · Values may vary.

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