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Beet and Carrot Detox Bake

Monday, September 8th, 2014

Beet and Carrot Bake - Beautiful, healthy food that's easy to make and SO GOOD for you! It doesn't get much better then that!

I was visiting my brother and his family a few weeks ago and they made me the most AMAZING beet and carrot bake! I was so obsessed with it that I just had to try to recreate my own and I’m so glad I did!! It is SOOOO good and very simple to make!

You all know that I love food that tastes amazing and is also amazing for you! The beets, carrots, and leeks in this dish are unbelievably nutritious and actually help to detoxify and strengthen the body!!

Beets:

  • amazing for regulating blood pressure
  • support healthy digestion, especially in women!
  • have amazing anti-cancer properties
  • acts as a detoxifier by supporting the liver and purify the blood
  • rich in vitamin C, B vitamins, potassium, and manganese. All of these support the bones, nervous system, liver, kidney, and muscular system.
  • beets can also help to energize the body!

carrots by Linda Wagner Carrots: 

  • rich in vitamin C, A, and K. These nutrients provide protection against heart disease and stroke!
  • help to build strong bones
  • support a healthy nervous system
  • great for eyesight
  • rich in antioxidants which are beneficial for caner prevention and detoxification
  • anti-inflammatory, helps with water retention and puffiness
  • supports healthy memory and cognitive function

I love knowing that the delicious foods I eat are also nourishing my body and helping me to stay young, youthful, and healthy!

Beet and Carrot Bake - Beautiful, healthy food that's easy to make and SO GOOD for you! It doesn't get much better then that!

Beet & Carrot Detox Bake

You’ll need:

  • 6 carrots
  • 3 large beets
  • 2 leeks (you could also use scallions)
  • 3 cloves garlic, minced
  • olive oil
  • 4 ounces of cheese – I’ve used chevre style goat cheese and feta cheese, both are wonderful!
  • Tamari
  • fresh black pepper

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.

_MG_2549

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. You can see a great tutorial on how to easily wash leeks here! Stir and cook for several minutes until slightly soft.

_MG_2539

Once your veggies are done, layer them in a baking dish. Drizzle them with tamari, fresh cracked pepper, and crumbled cheese.

Beet and Carrot Bake

Broil at 500 degrees until the cheese is golden brown. Let cool and serve!

You can also cover your dish with a lid or aluminum foil if you want a creamier, saucier consistency more similar to a casserole. I think it would be great either way. I loved the crust that develops from broiling but might try covering it this winter when I’m craving heartier foods.

Beet and Carrot Bake - Beautiful, healthy food that's easy to make and SO GOOD for you! It doesn't get much better then that!

This makes a great side dish but I actually just ate it on it’s own for dinner, it’s that good and has amazing flavor!

I also had it over a bowl of quinoa which was lovely and very filling. Beautiful, healthy food that’s easy to make and SO GOOD for you! It doesn’t get much better then that! Enjoy!!

Beet and Carrot Bake - Beautiful, healthy food that's easy to make and SO GOOD for you! It doesn't get much better then that!

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Happy Monday!! xo

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5.0 from 1 reviews
Beet and Carrot Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 carrots
  • 3 large beets
  • 2 leeks (you could also use scallions)
  • 3 cloves garlic, minced
  • olive oil
  • 4 ounces of cheese - I've used chevre style goat cheese and feta cheese, both are wonderful!
  • Tamari
  • fresh black pepper
Instructions
  1. Scrub your beets clean and cut the stems off. You can leave the roots while they steam, this actually makes them sweeter!
  2. 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.
  3. 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.
  4. While your veggies are steaming, prepare your leeks.
  5. Drizzle olive oil a large sauce pan over med high heat, and add minced garlic and chopped leeks. You can see a great tutorial on how to easily wash leeks here! Stir and cook for several minutes until slightly soft.
  6. Once your veggies are done, layer them in a baking dish. Drizzle them with tamari, fresh cracked pepper, and crumbled cheese.
  7. Broil at 500 degrees until the cheese is golden brown. Let cool and serve!
  8. You can also cover your dish with a lid or aluminum foil if you want a creamier, saucier consistency more similar to a casserole. I think it would be great either way. I loved the crust that develops from broiling but might try covering it this winter when I'm craving heartier foods.

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beets carrots cleansing college students detox Detox 4 Women easy recipes gluten-free kid friendly moms nutrition real food recipes superfoods vegetarian weight loss wellness

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10 Responses to “Beet and Carrot Detox Bake”

  1. Penn September 11, 2014 at 6:22 pm #

    The store I went to didn’t have leak so I used the white parts of garlic chives from my garden instead and it turned out very well. 🙂

  2. Cherlynn Wakehouse via Facebook February 6, 2015 at 8:13 pm #

    Yummy!

  3. April April 17, 2015 at 9:21 pm #

    When do you chop the veggies?

  4. Melissa Woodcroft via Facebook September 17, 2015 at 9:31 pm #

    Jessica Rother this looks like something you would love!

  5. Sandra September 19, 2015 at 9:25 am #

    I made this for our tea tonight. I can’t eat garlic, so left it out, but my husband and I really enjoyed it. I actually roasted the beetroot, and I paired it with fish. Thanks for a great recipe!

  6. K September 22, 2015 at 3:22 pm #

    Why would you steam them first? Don’t you loose nutritional value?
    I think I will try this, the ingredients sound great, but will roast the veggies, adding leeks and cheese 1st end just melt it all together.

    • Linda October 12, 2015 at 3:29 pm #

      Steaming helps soften them, otherwise if you just bake everything together, I’ve found that the cheese dries up before the vegetables have cooked! The result is crunchy veggies and hard, dried cheese! If you find another method, let me know!

  7. The Produce Mom via Facebook January 20, 2016 at 3:22 pm #

    We’re celebrating BEETS this week with my #ProduceChallenge! Thank you for providing so many recipes loaded with fresh produce… have you seen our January Challenge?

    You can learn more about it on our website!

  8. The Produce Mom via Facebook January 20, 2016 at 3:22 pm #

    We’re celebrating BEETS this week with my #ProduceChallenge! Thank you for providing so many recipes loaded with fresh produce… have you seen our January Challenge?

    You can learn more about it on our website!

  9. Mary Graves via Facebook January 21, 2016 at 2:29 am #

    Sounds delicious. Thank you

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