Pan braised beet and carrot

This recipe is pure simplicity but relies on the perfect beet. Here we use an very old variety called a red mangle which is actually pure white inside and they grow very large. Slice the beets into half inch french fries shapes and set aside.  Prepare small new carrots. I leave the skins on after scrubbing them.  Heat olive oil in a heavy bottom wide skillet and then arrange the root vegetables in a single layer and braise for 15 or 20 minutes on a medium heat taking care to turn them occasionally in order to get more browning and caramelizing.  During the last 5 minutes add a little butter to the pan and sprinkle a teaspoon of sugar over the top and salt and pepper to taste. these braised vegetables are wonderful with pilaf, dirty rice or quinoa.  Line them up on the plate alternating their colors and showing off some of their caramel color