Sauteed Beets With Carrot Medallions - cooking recipe

Ingredients

1 large beet, peeled and julienned
1 -2 carrot, scrubbed and cut in slices
1 tablespoon plum, sauce
1 tablespoon soy sauce
1 slice candied ginger, diced
1 tablespoon teriyaki sauce
1 tablespoon orange juice
1 pinch ground ginger
1 pinch cinnamon

Preparation

Blanche the beets and carrots for a few minutes until tender crisp.
Drain and pat dry.
Whisk together remaining ingredients in a ramekin.
Heat half of the sauce and the beets in a pan, saute for about 2-3 minutes.
Remove beets from pan and keep warm.
Heat carrots and remaining sauce in pan, saute for 2-3 minutes.
Add beets, stir-fry until heated through.
Enjoy!