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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans sliced beets, drained
1 medium onion, sliced
red wine vinegar
salt to taste
olive oil
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Directions: |
Directions:1. Place beets in a casserole. Spread them out. Scatter sliced onion over top.
2. Cover beets with vinegar. Add salt to taste. Drizzle with olive oil.
3. Turn beet slices and onions over to coat well with oil and vinegar.
4. Marinate 30-60 minutes in refrigerator before serving. |
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Slow Cooked Glazed Carrots |
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Ingredients: |
Ingredients: 2 lb. carrots, peeled and sliced
¼ cup water
3 tbsp. brown sugar, packed
3 tbsp. honey
3 tbsp. butter, cut into cubes
¼ tsp. salt
chopped fresh herbs, optional
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Directions: |
Directions:1. Place carrots, water, brown sugar, honey, butter and salt in slow cooker.
2. Set on low for 4-6 hours. Stir carrots after 4 hours and continue cooking until fork tender.
3. For thicker glaze remove the lid and leave the carrots to cook for another 15 minutes.
4. Serve with chopped thyme, rosemary or dill if desired. Enjoy! |
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Honey Glazed Carrots |
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Ingredients: |
Ingredients: 1 lb. baby carrots
2 tbsp. butter
2 tbsp. honey
1 tbsp. lemon juice
pepper
¼ cup parsley or chives, chopped
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Directions: |
Directions:1. In a medium pan, bring water to a boil.
2. Add salt and carrots. Cook until tender, 5-6 minutes.
3. Drain the carrot and add back to pan with butter, honey and lemon juice.
4. Cook until the glaze coats the carrots, 5 minutes.
5. Season with salt and pepper. Garnish with parsley or chives. |
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Personal
Notes: |
Personal
Notes: The refreshing Beet Salad is simple to make and nutritious. The Slow Cooked Glazed Carrots are among the trimmings on John and Dawn's holiday table. The Honey Glazed Carrots are similar but the carrots are cooked in a pan. All 3 side dishes are simple to prepare and simply delicious.
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This recipe for Beet Salad is from