Joni Sare, cooking instructor

Steamed Carrots and Beets w/Sweet-spiced Fruit Coulis

Here is one of 3 dishes I created for my Healthy Cooking Demo at Intel.

THE WHAT (the root veggies)

  • 2 small beets, quartered (or eighth) lengthwise
  • 3 carrots, 1/2-inch thick slices


  1. Steam the root veggies (I used a bamboo steamer), until soft, about 20 minutes (remove beet skins, optional)
  2. When done, toss with coulis and serve. See coulis directions, below.

THE WHAT (the fruit coulis)

  • 2 large peaches, pitted, chopped
  • 1 large apricot, pitted, chopped
  • 3 tbls pastured butter
  • 1 tsp Chinese 5 Spice (or more, to taste)
  • 1/2 tsp vanilla (or more, to taste)
  • 1/4 tsp salt (or more, to taste)

THE HOW (the coulis)

  1. Melt butter in sauce pan over medium heat.
  2. Add the chopped fruit and cook until soft, about 20 minutes.
  3. Add the spice, cook for 2 minutes, stir often.
  4. Add the vanilla and salt.
  5. Blend until smooth, set aside, let cool.


Makes 4 (1/2 cup) servings


I used a 3:1 ratio of carrots to beets, the beets bear more sugars than carrots, yet are more astringent. And, I used a 2:1 ratio of peaches to apricots b/c the apricots pack-a-punch of tartness. Both -tartness and astringency- are generally toned down by sweet flavors, enter – the sweet peaches, butter and the Chinese 5 Spice.

More info to come.


Beet roots store quite a bit of fuel for the plant in the form of water, sugar and minerals, giving us a potent dose of nutrition. They are well known for their high mineral content: iron, manganese, calcium, magnesium. As with most plants they have vitamin Bs and C. The types of fiber in the root are very beneficial for digestion, aiding in the health of our GI tract.

More info to come.

Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

Scroll to Top