If you’re between 45 and 65 years old and looking for a simple, nutritious, and flavorful dish, this beetroot and carrot recipe is a must-try! Packed with vitamins, antioxidants, and fiber, it’s not only delicious but also great for boosting energy, improving digestion, and supporting heart health.
Why Beets & Carrots?
Beets are rich in iron, folate, and antioxidants, which help improve blood circulation and detoxify the body. Carrots, on the other hand, are packed with beta-carotene, which supports eye health, immunity, and glowing skin. The best part? These veggies are naturally flavorful, so there’s no need for added sugars!
Grandma’s Beet & Carrot Salad 
Ingredients:
- 2 medium beets (boiled or roasted)
- 2 medium carrots (raw or lightly steamed)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- ½ teaspoon salt
- 1 clove garlic (optional, minced)
- Fresh parsley (for garnish)
Instructions:
- Grate the boiled beets and raw carrots into a bowl.
- Drizzle with olive oil and lemon juice.
- Add salt and garlic (if using), then mix well.
- Garnish with fresh parsley and serve chilled or at room temperature.
Tip: You can also add walnuts, sunflower seeds, or a spoon of Greek yogurt for extra texture and protein!
Grandma’s Warm Beet & Carrot Side Dish 
Ingredients:
- 2 beets, diced
- 2 carrots, sliced
- 1 tablespoon butter or olive oil
- ½ teaspoon cumin (optional, for a warm flavor)
- Salt and pepper to taste
Instructions:
- Sauté beets and carrots in a pan with butter or olive oil.
- Add salt, pepper, and cumin for extra flavor.
- Cover and cook on low heat for 10-15 minutes, stirring occasionally.
- Serve warm as a side dish with rice, quinoa, or grilled protein.
This simple and nutritious dish is perfect for any meal. Whether eaten fresh or cooked, beetroot and carrots make a delicious and healthy combination your body will love! 
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