About a pound apiece of carrots and beets
Parsley, preferably fresh
Oil (Canola or olive)
Cut the ends off the beets and steam them until you can pierce them with a fork with a bit of resistance (not a lot, though). Scrub the carrots, slice into thick coins, and steam until cooked the same amount. You'll want both non-mushy. While the carrots are steaming, rinse the beets under cold water and use a washcloth to rub the skins off. Be careful, or red stuff will get everywhere. And it will stain like a mofo. When the skins are gone (you can cut off anything truly stubborn), cut them in half and then slice them.
Rinse the carrots in cold water and put both the beets and carrots in a bowl. Put some parsley (about half a cup if fresh, less if dried), 1.5 tsp of dried thyme, a splash or so of lemon juice and a drizzle of oil on the beets and carrots. Salt and pepper to taste and mix well. Keep in the fridge until you eat it, yum yum.
If you'd like to avoid the whole red-stuff-everywhere-like-I-murdered-som