Sweet-And-Sour Beet-Carrot Saute

Ingredients

Is this recipe clear? Does it appear to yield 4 Servings?

Original recipe makes 4 Servings

	2 Onions; halved and sliced
	3 tbVegetable oil
	2 tbHoney
	2 Beets; sliced
	2 tbTamari
	2 Garlic cloves; mashed
	2 Carrots; sliced
	1/4 cRaisins
	2 tbVinegar or lemon juice

Calories Per Serving: 142
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Sweet-And-Sour Beet-Carrot Saute Preparation

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.