Beets and Carrots with West Indian Spices

1 pound beets (about 4 medium)
1 pound carrots, sliced
2 tablespoons grated fresh gingerroot
1/2 cup brown sugar
1/2 cup orange juice
1/4 cup cider vinegar
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon mace

Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water. When cool enough to handle, slip off the skins. Cut the beets into slices or chunks. Peel and cut the carrots into slices or chunks, resemling the beets in size and style. Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes. You can also roast them, and steam and add any beat tops you like.

Carrot and Orange Salad

From CSA Member Michele Macomber, who writes "This is one of those dishes that will be gone by the time you clear the table, and you can make it all with stuff from our winter CSA!"

4-5 carrots, grated
1 large fresh orange, segmented and sliced
handful toasted slivered almonds
2 dates, sliced up fine
splash of cider vinegar to taste

Toss everything together, serve within an hour. Notes: Cider vinegar should not dominate, so add a tiny bit at a time.If your orange is on the dry side, add a squeeze of orange juice as well, maybe 2T or so.

Orange Rutabaga and Carrots

Ingredients:

4 medium carrots, cut into 3 inch julienne strips
1-1/2 cups and 2 tablespoons rutabaga, peeled and cut into 3 inch julienne strips
1/3 cup and 1 tablespoon water
1 1/2 tablespoon butter
2-1/2 teaspoons brown sugar
2-1/2 teaspoons orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon dill weed

Instructions:

In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

Honey-Roasted Beets (and Carrots) with Orange and Thyme

4 large beets, peeled, cut into 3/4-inch cubes
1 cup orange juice
1 tsp dried thyme leaf (use more if you are lucky enough to have fresh)
2-3 Tbsp honey or agave nectar, to taste
salt and pepper

Instructions:
Preheat oven to 375°F. Place beets in a nonstick roasting pan, and stir in remaining ingredients. Cover with aluminum foil and bake, stirring occasionally to keep beets from sticking, for 45 minutes, or until beets pierced with a sharp knife are tender all the way through.

(You can add carrots to this as well if you like, use only 2 beets instead of 4. Chop enough carrotts - leaving pieces large - so that you have an equal amount of beets and carrotts and put them all in the roasting pan )