Beet & Carrot Bake

Recipe by Linda Wagner, Published by Yummly, Adapted for Food Hub Members

Recipe by Linda Wagner, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 6 carrots
  • 3 large beets
  • 2 leeks (you could also use scallions)
  • 3 cloves garlic, minced
  • olive oil
  • 4 ounces of cheese – chevre, feta, cheddar - it's up to you! 
  • Tamari
  • fresh black pepper

Directions

  • Scrub your beets clean and cut the stems off. You can leave the roots while they steam, this actually makes them sweeter!
  • In a large saucepan covered with a lid, steam your beets whole until soft, about 10-15 mins. Check them regularly and add more water as needed.
  • After about 10 mins, you can add your carrots to the same pan or use a different pan if you would like to preserve the individual flavors.
  • While your veggies are steaming, prepare your leeks.
  • Drizzle olive oil a large sauce pan over med high heat, and add minced garlic and chopped leeks. Stir and cook for several minutes until slightly soft. 
  • Once your veggies are done, layer them in a baking dish. Drizzle them with tamari, fresh cracked pepper, and crumbled cheese.
  • Broil at 500 degrees until the cheese is golden brown. Let cool and serve!