Carrot and Beet with Spicy Soy Maple Glaze

If you have experienced any amount of time with the Rainshadow CSA, you have seen carrots and beets. They grow well in Central Oregon, and cellar even better over the long cold winter. By now, we are pushing well into spring, and they come a bit softer and sweeter. This is actually a good thing, because that means condensed sugars that are just *chef’s kiss*. My partner hates beets, along with many other people that I’ve met, so I am constantly trying to come up with recipes that will hide that gorgeous earthiness just a little, even though I think that is the most unique part! So this is a side dish he loves, which means whether you like beets or not, it is a winner, and a great way to get those CSA cellar roots packed into the diet. I hope you enjoy!

Carrot and Beet with Spicy Soy Maple Glaze. 

(serves 4-6)


1 lb carrot, sliced ½  in thick.

1 lb beet, ½ in diced

4 cloves garlic, minced

¼ cup avocado oil

¼ cup real maple syrup

¼ cup soy sauce

2 tsp togarashi spice

Cilantro, chopped for garnish


  1. On medium high heat, saute carrots and beets with occasional splashes of water for 5-7 minutes, depending on how soft they were to start.

  2. Whisk the maple, soy, and togarashi with a splash of the avocado oil.

  3. Add the rest of the avocado oil to the skillet and get a lovely light char on the roots.

  4. Add the garlic and continue to saute until toothsome, or your preference of ‘done’

  5. For the last minute or two, add the soy maple glaze until all is coated and glazy.

  6. Serve with chopped cilantro.

Easy peasy! Cheers!