Beetroot, Carrot, and Clove (Warm Spiced Side or Tonic)
Beetroot, carrot, and clove come together in a simple, naturally sweet and warmly spiced dish that can be served as a side, salad, or even a soothing drink. This combination is popular in traditional home cooking because it’s affordable, colorful, and packed with earthy flavor.
Ingredients
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2 medium beetroots, peeled and grated or diced
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2 large carrots, peeled and grated or sliced
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3–4 whole cloves
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2 cups water
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1 tablespoon honey or sugar (optional)
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A small pinch of salt
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Optional: 1 teaspoon lemon juice or apple cider vinegar
Preparation
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In a saucepan, combine the beetroots, carrots, cloves, and water.
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Bring to a gentle boil over medium heat.
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Reduce heat and simmer for 15–20 minutes, until the vegetables are tender and the liquid is lightly infused with clove flavor.
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Remove from heat and discard the whole cloves.
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Stir in honey or sugar if using, a pinch of salt, and lemon juice if desired.
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Serve warm as a lightly spiced vegetable dish, or strain and enjoy the liquid as a warm tonic.
How to Serve
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As a side dish: Serve the cooked beetroot and carrots with grilled chicken, fish, or rice.
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As a warm drink: Strain and sip the infused liquid, traditionally enjoyed for warmth and comfort.
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Cold version: Chill and serve as a refreshing, lightly spiced salad base.
Tips
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Use whole cloves sparingly—they are strong in flavor.
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Grating the vegetables will reduce cooking time.
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You can add a small piece of cinnamon stick for extra warmth.