Spicy, sweet and sour, this goes well with cheeses and luncheon meats, and can be eaten as a hot dish or a cold one.
What you will need
spices to personal taste - turmeric, ginger (best if fresh, in small pieces), coriander, nutmeg
juice of preferred taste - red beet juice OR orange juice OR apple juice
herbs to taste - oregano, sage, marjoram
How to cook
Chop or slice vegetables - carrots, hot peppers, onion. Amount depends on individual use and how spicy the final dish should be.
Oil to cover skillet bottom. Add onions and hot peppers, heat to soften onions and hot peppers, then add carrots. Stir to mix and coat well with oil.
Add spices: ginger (best if fresh, in pieces), coriander, turmeric; and herbs: oregano, sage, marjoram
Add liquid to personal taste - beet juice OR orange juice OR apple juice OR similar (wine is grape juice...). Bring to simmer and cover. Stir occasionally, checking liquid level. Cook until carrot is the preferred consistency. Add liquid if necessary to further cooking, for those who like mushy veggies instead of defined pieces.