Honeyed Carrot and Beetroot

I cook haphazardly, adding ingredients until I feel the recipe has that unique something. This one is extremely simple, and quick, and it's also very pleasant to look at too.

• Ready In: 6 mins
• Serves: 2

Ingredients

• 1  carrot
• 1  beetroot
• 1  tablespoon honey (real)
• 1⁄4 tablespoon olive oil (don't measure it, just tilt a little in)
• 1  tablespoon fresh garlic, chopped
•  salt, to taste

Directions

1. Peel and chop your carrot and beetroot. Alternatively, do what I do and just peel and chop into large chunks, then pulse in a blender until chopped.
2. In a hot pan, add olive oil and garlic. Stir until golden brown and fragrant.
3. Add your chopped vegetables. Stir, then cover with a lid to let vegetables soften a little, until it's to your desired softness. Stir periodically to ensure it doesn't burn.
4. Add salt to taste, then stir. Add honey, a little at a time, stirring well after each addition, until it's to your desired taste.