1 lb red baby beets
1/2lb baby carrots
2 tsp butter
1 tsp olive oil
1-1/2tsp fresh lemon juice
2 tsp fresh chopped dill
Cut the beet greens 1 inch from the top of the beet. Rinse the beets under cool water to wash away dirt. In a large pot, fitted with a steamer basket, bring 1" of water to a boil. Add the unpeeled beets, cover and steam until tender, about 25-30 minutes. Remove from the pot and place in a glass mixing bowl covered with plastic wrap. When cool enough to touch, peel and cut into quarters. Set aside in bowl and keep warm.
Check the pot, add water to 1" if necessary and return to boil. Add the baby carrots, cover and team until tender, 5-10 minutes. Remove from the pot.
Add your steamed carrots to the mixing bowl with the beets. Add the butter, olive oil, lemon juice and chopped dill. Tenderly toss the beets and carrots to gently combine and transfer from a serving dish. Serve warm.
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