Beet and Carrot Bake
Prep time
Cook time
Total time
Serves: 6
  • 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
  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.
Recipe by Linda Wagner at