North African-Style Beets and Carrots

Name: North African-Style Beets and Carrots
Yield: Serves 4
Cuisine: Africa
Ingredients: 1 tablespoon fresh lemon juice; 3 tablespoons chopped fresh mint; ½ cup raisins, plumped 15 minutes in hot water to cover and drained, soaking liquid reserved; 1 tablespoon lemon zest; 6 cups tightly packed beet greens, Swiss chard or escarole, cut into thin strips (optional); ½ teaspoon cinnamon; 2 tablespoons brown sugar; Salt and freshly ground pepper; 8 medium carrots; 3 to 4 tablespoons unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

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By Joyce Goldstein

Published 1992

About

This isn’t a traditional Moroccan vegetable dish, but the seasonings are North African in inspiration. I love serving it because it is so pretty.

Ingredients

8 very small beets
8 medium carrots
3 to 4 tablespoons unsalted butter

Africa
Side dish
Vegetarian
Gluten-free

Method

Procedure

Trim the beets, leaving 1 to 2 inches of stem attached. Cover the beets with cold water in a saucepan and bring to a boil. Reduce the heat and simmer until tender. (Cooking time will vary according to the size of the beets; start testing with a small knife after 40 minutes.) Drain a