This recipe is balancing to Vata and Kapha doshas.
Servings 4
Equipment
4 pt. pot
steamer basket
frying pan
grater
casserole
Ingredients
1bunchbeetsgreens removed
1lb.carrotsgreens removed
2bunchesscallionschopped
3clovesgarlicminced
4-6Tbsp.ghee, olive oil, or sesame oil
Braggs Liquid Aminos or soy sauceto taste
grated cheeseif desired
Instructions
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.