Title: Sweet-and-sour beet-carrot saute
 Categories: Fruits, Harned 1994, Side dish, Vegetables
      Yield: 4 Servings
 
      3 tb Oil
      2    Beets; sliced
      2    Carrots; sliced
      2    Onions; halved and sliced
    1/4 c  Raisins
      2 tb Honey
      2 tb Vinegar or lemon juice
      2 tb Tamari
      2    Garlic cloves; mashed
 
  Heat oil in skillet; stir-fry the beets, carrots, onions and raisins
  for several minutes over medium-high heat. Add the remaining
  ingredients; lower heat.  Toss well to combine.  Cover and steam
  until the vegetables are tender, 15 to 20 minutes.
  
  Horton wrote: "The flavors in this recipe are absolutely remarkable.
  You may use all beets or all carrots instead, but the combination is
  superb and beautiful to look at as you prepare.  If the beets are
  well scrubbed, they do not have to be peeled."
  
  From The Motherlode commune/Oregon.  In _Country Commune Cooking_ by
  Lucy Horton.  New York: Coward, McCann & Geoghegan, Inc., 1972. Pg.
  122. SBN 698-10456-0.  Electronic format by Cathy Harned.