BUTTERED BEETS AND CELERY 3 Tbs. minced onion 3 Tbs. vegetable oil 2 c. cooked beets 2 c. cooked celery ½ tsp. salt 1½ Tbs. vinegar Sauté onion in oil until tender; add remaining ingredients and heat thoroughly. Serves 6 to 8. ROASTED CARROTS AND BEETS WITH PORK CHOPS ¾ lb. carrots, peeled ¾ lb. beets Salt and pepper ½ garlic clove, crushed Extra-virgin olive oil ½ orange, juiced 1 sprig fresh thyme 1 sprig fresh rosemary 2½ Tbs. balsamic vinegar 2 thick pork loin chops 4 fresh sage leaves ½ lemon, juiced Preheat oven to 425 degrees F. Meanwhile, bring 2 pots of water to a boil. Add the carrots to one pot and the beets to the other. Let both pots cook over medium-high heat for 15 to 20 minutes or until both are tender. Drain each. Slice carrots into quarters. Immediately toss them with half of the crushed garlic, a tablespoon or so of olive oil, the orange juice, thyme and a pinch of salt and pepper. Toss well and transfer ...