Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Beet & Carrot Casserole

This is a very tasty, light recipe that is wonderful for the health and cleansing of your liver.


Serves 6-8


1 bunch beets - 4-5 to a bunch

1 lb. carrots - 6-7 to a pack

1 Pint Cottage Cheese (optional)

2 bunches of scallions - chopped

3 cloves minced garlic

4-6 tbs. olive oil or ghee (clarified butter)

Braggs Liquid Aminos and black pepper to taste

Grated cheddar or soy cheese to taste


Scrub beets and carrots. Steam beets whole. When half done (10-20 minutes) add the peeled carrots. Cook until tender, yet firm. After they cool, remove beet skins. (They slide off easily).

Grate beets and carrots with a coarse grinder. Mix together loosely (so the colors stay distinct).

Saute the scallions and garlic in the olive oil. Toss this mixture with the beets and carrots, Cottage Cheese, Braggs and black pepper. Put in a casserole dish. Cover with grated cheese and bake until cheese is golden. This recipe was created by Siri Ved Kaur Khalsa.