BUTTERED BEETS AND CELERY
3 Tbs. minced onion
3 Tbs. vegetable oil
2 c. cooked beets
2 c. cooked celery
½ tsp. salt
1½ Tbs. vinegar
Sauté onion in oil until tender; add remaining ingredients and heat thoroughly. Serves 6 to 8.
ROASTED CARROTS AND BEETS WITH PORK CHOPS
¾ lb. carrots, peeled
¾ lb. beets
Salt and pepper
½ garlic clove, crushed
Extra-virgin olive oil
½ orange, juiced
1 sprig fresh thyme
1 sprig fresh rosemary
2½ Tbs. balsamic vinegar
2 thick pork loin chops
4 fresh sage leaves
½ lemon, juiced
Preheat oven to 425 degrees F. Meanwhile, bring 2 pots of water to a boil. Add the carrots to one pot and the beets to the other. Let both pots cook over medium-high heat for 15 to 20 minutes or until both are tender. Drain each. Slice carrots into quarters. Immediately toss them with half of the crushed garlic, a tablespoon or so of olive oil, the orange juice, thyme and a pinch of salt and pepper. Toss well and transfer ...