Glazed Beets & Carrots
- 2 beets
- 2 carrots
- 2 tablespoons butter
- 2–3 tablespoons Blossom Wildflower Honey Vinegar
- Use equal parts fresh beets and carrots for this recipe. Wash, peel, and slice both to medium thickness.
- Melt butter in a large skillet. Add beets and carrots; stir to coat. Add enough water to cover the bottom of the pan and cook on medium heat until they are mostly cooked.
- Add vinegar and stir well. Cook uncovered and undisturbed — resist turning the vegetables over more than once — until the liquid is cooked off and veggies are tender; vinegar will caramelize if left alone. Serve immediately.