Sauteed Beets With Carrot Medallions |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 24 |
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A sweet and spicy recipe, quick to make and perfect as a last-minute side dish. Ingredients:
1 large beet, peeled and julienned |
1 -2 carrot, scrubbed and cut in slices |
1 tablespoon plum, sauce |
1 tablespoon soy sauce |
1 slice candied ginger, diced |
1 tablespoon teriyaki sauce |
1 tablespoon orange juice |
1 pinch ground ginger |
1 pinch cinnamon |
Directions:
1. Blanche the beets and carrots for a few minutes until tender crisp.
2. Drain and pat dry.
3. Whisk together remaining ingredients in a ramekin.
4. Heat half of the sauce and the beets in a pan, saute for about 2-3 minutes.
5. Remove beets from pan and keep warm.
6. Heat carrots and remaining sauce in pan, saute for 2-3 minutes.
7. Add beets, stir-fry until heated through.
8. Enjoy!
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