Beet and Carrot Casserole

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Beet and Carrot Casserole

This is very tasty recipe that has been used traditionally for liver

heath.

1 bunch beets

1 Lb. carrots

2 bunches scallions chopped

3 cloves garlic minced

4 -6 TBS Olive oil or Ghee (clarified butter)

Braggs Liquid aminos

1 tsp. Black Pepper

Grated cheddar or soy cheese to taste

 

Scrub beets and carrots. Steam beets whole. When half done (ten to

twenty minutes) add carrots. Cook until tender yet firm. Remove beet

skins. (They slide off). Grate beets and carrots with coarse

grinder. Loosely (so colors stay distinct) mix them together. Sauté

the scallions and garlic. Toss this mixture with the beets and

carrots, Braggs and black pepper. Put in casserole dish. Cover with

grated cheese and bake until cheese is golden.

 

 

 

 

 

 

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