Beet Carrot Casserole

beets1From Vegetables, with Love
by Siri Ved Kaur Khalsa
Serve 4-6

6-8 beets
1 1/2 lbs. carrots
1 bunch green onions, finely chopped
3 cloves garlic, minced
1/4 cup olive oil
1/4 tsp. ground black pepper
Tamari soy sauce or Braggs Aminos
12 oz. grated cheese

Scrub beets and carrots. Steam the beets whole for about 10 minutes.  Add whole carrots and continue to steam (wait a little longer to add carrots if they are very small) until tender/firm.  Rinse in cold water as you remove the skins. Separately grate the beets and carrots.  Place both in a 2-quart  casserole dish, mixing lightly so that colors do not blend. Heat oil in a medium skillet over a medium flame.  Saute onions and garlic until golden. Gently mix them into the beets and carrots.  Sprinkle with pepper and tamari soy sauce or Braggs to taste. Cover with grated cheese. Broil until cheese is golden and bubbly.  Garnish with more chopped green onions.

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