Beet & Carrot Casserole

This recipe is balancing to Vata and Kapha doshas.
Servings 4


  • 4 pt. pot
  • steamer basket
  • frying pan
  • grater
  • casserole


  • 1 bunch beets greens removed
  • 1 lb. carrots greens removed
  • 2 bunches scallions chopped
  • 3 cloves garlic minced
  • 4-6 Tbsp. ghee, olive oil, or sesame oil
  • Braggs Liquid Aminos or soy sauce to taste
  • grated cheese if desired


  • Scrub the beets and carrots. 
  • Steam the beets whole. After fifteen minutes of steaming, add the carrots, and continue to steam for another 15–20 minutes until the root vegetables are tender but firm. 
  • Sauté the scallions and garlic in the oil until they are slightly soft. 
  • Once the beets and carrots have finished steaming, allow them to cool.
  • Remove the beet skins.  Grate the beets and carrots coarsely.
  • Combine the beets and carrots with the sauteed scallions and garlic. Add the Braggs and black pepper. 
  • Transfer the mixture to a casserole and serve.
  • If desired, grate cheese over the top of the casserole. Heat at 350° until the cheese is melted and golden.