Sautéed Beets and Carrots

Don’t let the thought of beets scare you! These vibrant vegetables are packed with so many health benefits that taking the risk of trying them beats the risk of developing chronic disease. Did you know that beets contain natural nitrates and potassium that can help lower blood pressure? How about that their antioxidant properties can help prevent cancer and oxidative stress to your cells and organs? My favorite is their potential to help improve oxygen and blood flow to the brain and muscles - supporting both cognitive function and athletic performance.

This simple recipe is easy to prepare and lacks the earthy flavor so many people dislike with beets. I hope you give it a try and enjoy!

INGREDIENTS - This recipe makes ~ Five ½ cup servings

2 medium sized beets

2 large carrots

1 tablespoon of plant based oil (I used canola)

1 tablespoon of butter (because butter just tastes good)

1.5-2 tablespoons of cream cheese (for texture and taste)

1 teaspoon M Salt Spice Blend (you can also use salt, pepper and garlic powder)

INSTRUCTIONS

Wash, peel and cut the beets and carrots. Grind in food processor until all the big pieces are chopped. Heat oil in pan on medium heat. Add veggies, butter and spice blend. Sauté for 8-10mins. Add cream cheese during last 2 minutes and reduce heat to low. Serve and enjoy!

Wash, peel and cut the carrots and beets

Grind in food processor until all the big pieces are chopped. I added ½ the veggies at a time.

Heat oil in pan on medium heat. Add veggies, butter and spice blend. Sauté for 8-10 mins depending on how soft you like your vegetables. I prefer mine with a little crunch so it’s 8 mins for me. Add the cream cheese during the last 2 mins and reduce heat to Iow

Serve with your favorite dish (My favorite dish to serve it with is chicken and rice casserole). Remember to fill ½ your plate with veggies!