Quick and Easy Buttered Beet and Carrot Sauté

QUICK AND EASY BUTTERED BEET AND CARROT SAUTE
1 lb. red fresh beets, peeled and cut into wedges
¼ c. butter
1 c. carrot ribbons
3 T. chopped fresh parsley
Kosher salt, black pepper to taste
Balsamic vinegar, optional

1. Wrap beets in microwave-safe parchment paper.
2. Microwave on HIGH until tender, 10-12 minutes, depending on size.
3. Let sit for 5 minutes.
4. In large skillet, melt butter over medium heat.
5. Add carrot ribbons to skillet, cook, stirring occasionally, until tender.
6. Stir in parsley.
7. Gently stir in beets. Season to taste.
   *I like to drizzle balsamic vinegar to kick up the zestiness!