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.

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