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Beet & Carrot Casserole

This tasty dish for liver health also boosts the iron levels in your blood and promotes good eye health.


INGREDIENTS

I bunch beets, scrubbed 1 lb. carrots, scrubbed 2 bunches scallions, chopped 3 cloves garlic, minced 4–6 tbs. olive oil, ghee (clarified butter), butter or coconut oil

Bragg’s Liquid Aminos

black pepper, to taste grated soy cheese or cheddar cheese, to taste


INSTRUCTIONS

  1. Steam whole beets for about 15 minutes.

  2. Add the carrots and cook until tender yet firm. Remove from heat.

  3. Remove the beet skins.

  4. Grate the beets and carrots with a coarse grinder. Loosely mix together and set aside.

  5. Sauté scallions and garlic over medium heat.

  6. Toss the scallions and garlic mixture, Bragg's Liquid Aminos, and pepper with the beets and carrots, Pour into a casserole dish.

  7. Cover with grated cheese and bake at 350º or until cheese is golden.


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