I’m a new convert to the virtues of beets.
It took me 51 years, but now I appreciate their intense ruby color, and unique flavor.
I would never serve my family a can of pickled beets – fresh is my thing.
But ask me to serve them shredded in a salad, roasted with herbs and olive oil, or simply steamed with a light dressing, and you would get a resounding, “Yes!”
This beet recipe makes an easy hot or cold side dish, and the color is truly jewel-like with those ruby red beets and bright orange carrots.
With a refreshing dill vinaigrette lightly tossed into my colorful vegetables, I truly have a jewel of a side dish.
Happy, healthy cooking!
- 2 cups carrots, cubed
- 2 cups beets, cubed
- 1 medium lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons dill, fresh minced
- ½ tablespoon honey
- ½ tablespoon olive oil
- 1 teaspoon Dijon mustard
- Steam carrots and beets separately until just tender. Don't steam together, or the beets will bleed onto your carrots.
- Combine remaining ingredients in a small bowl to make the dressing.
- Toss dressing with beets and carrots and serve hot or cold.
Calories: 94 Weight Watchers PointsPlus 2 Total Fat: 2.27g Cholesterol: -- Sodium: 112mg Total Carbs: 18.53g Dietary Fiber: 4.88g Sugars: 10.17g Protein: 2.53g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.