Beet and Carrot Casserole

Try this recipe for the health and cleansing of your liver.

Beet and Carrot Casserole

1 bunch beets
1 lb. Carrots
2 bunches scallions chopped
3 cloves minced garlic
4 -6 Tbs. Olive oil or Ghee (clarified butter)
Braggs Liquid aminos and Black Pepper to taste
Grated cheddar or soy cheese to taste

Scrub beets and carrots. Steam beets whole. When half way done (ten to twenty minutes) add the peeled carrots. Cook until tender yet firm. After they cool, remove beet skins. (They slide off easily).

Grate beets and carrots with a coarse grinder. Mix them together loosely (so the colors stay distinct).

Sauté the scallions and garlic in the olive oil. Toss this mixture with the beets and carrots, Braggs and black pepper. Put in a casserole dish and bake at 350 degrees for 20-30 minutes.

(An option is to cover with grated cheese and bake until cheese is golden.)

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