Baby Beets and Carrots with Dill

If the beet greens are still attached, cut them off, leaving about 1 inch of the stem intact.

In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add unpeeled beets, cover, and steam until tender, 20-25 minutes.

Remove from pot and let stand until cool enough to handle, then peel and cut into quarters. Set aside and keep warm.

Check the pot, add water to a depth of 1 inch if necessary, and return to a boil. Add baby carrots, cover, and steam until tender, 5-7 minutes. (If the carrots are varied sizes, cut the larger ones into halves or thirds for even cooking.) Remove from pot.

In a large bowl, toss carrots with butter, olive oil, lemon juice and chopped dill. Add beets, toss gently to combine, and transfer to a serving dish.

Serve immediately, garnished with the dill sprigs.

Recipe Source: "The New Mayo Clinic Cookbook"