Rosemary lemon beets

2-3 beets, peeled and cut into bite sized cubes

2-3 small carrots, rough chopped

1 stalk of fresh rosemary

1 tbsp lemon juice

Sautee the beets and carrots in a little oil and salt, 20 minutes or until fork tender. Move to bowl, mix with chopped rosemary and lemon juice and serve as it cools.