Carrot and Baby Beet Salad

1 pound red and yellow baby beets, about 1 1/2 inches in diameter
1/2 pound baby carrots
2 teaspoons butter
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice2 teaspoons chopped fresh dill, plus sprigs for garnish

Directions
If the beet greens are still attached, cut them off, leaving about 1 inch of the stem intact. Don't throw them away--save for another recipe later! In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the unpeeled beets, cover, and steam until tender, 20 to 25 minutes. Remove from the pot and let stand until cool enough to handle, then peel and cut into quarters. Set aside and keep warm.
Check the pot, add water to a depth of 1 inch if necessary and return to a boil. Add the baby carrots, cover, and steam until tender, 5 to 7 minutes. If the carrots are varied sizes, cut the larger ones into halves or thirds for even cooking. Remove from the pot.
In a large bowl, toss the carrots with the butter, olive oil, lemon juice and chopped dill. Add the beets, toss gently to combine, and transfer to a serving dish. Serve immediately, garnished with the dill sprigs.