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Dietitian's tip: Red and yellow baby beets, particularly those varieties with striped flesh, and baby carrots make this dish distinct. If you can't find them, full-grown beets and carrots also work. Simply cut them into small pieces.
Serves 6
Ingredients
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
Directions
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 the unpeeled beets, cover, and steam until tender, 20 to 25 minutes. Remove from the 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 the baby carrots, cover, and steam until tender, 5 to 7 minutes. If the carrots are varied sizes, cut the larger ones into halves or thirds for even cooking. Remove from the pot.
In a large bowl, toss the carrots with the butter, olive oil, lemon juice and chopped dill. Add the beets, toss gently to combine, and transfer to a serving dish. Serve immediately, garnished with the dill sprigs.
Nutritional Analysis
(per serving)| Calories | 68 | Monounsaturated fat | 2 g |
| Protein | 1 g | Cholesterol | 3 mg |
| Carbohydrate | 8 g | Sodium | 261 mg |
| Total fat | 4 g | Fiber | 2 g |
| Saturated fat | 1 g |
