• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Beets and Carrots with West Indian Spices

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 lb Beets (about 4 medium)
  • 1 lb Carrots, sliced
  • 2 tb Grated fresh gingerroot
  • 1/2 c Brown sugar
  • 1/2 c Orange juice
  • 1/4 c Cider vinegar
  • x Grated zest of 1 orange
  • 1/2 ts Ground cinnamon
  • 1/2 ts Mace


Wash the beets well and cut off the leaves, leaving an inch or so of stem.
Cover with cold water, bring to a boil and simmer, covered until tender,
about 40 minutes. Drain and cover with cool or lukewarm water. When cool
enough to handle, slip off the skins. Cut the beets into slices or chunks.

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

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

Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in
a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer
the cooked beets and carrots in this sauce for about 5 minutes.

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

hour. When cool, slip off the skins. Cut the beets into slices or chunks.

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.

This came from the Eat More, Weigh Less book by Dr. Dean Ornish.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?