Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

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!