Beet and carrot casserole

This is my mom's recipe. She first tasted it at a yoga training where they tended not to use salt and leave everything very bland. Healthy food does not need to equal tasteless! Her magic touch uses roasting instead of boiling and a liberal use of onions to add lots of flavor. It's a colorful dish for the transition between winter and spring and can easily fortify any meal with some extra veggies.

Beet and Carrot Casserole
serves 4-6

If you buy a bunch of beets with the greens attached, you can separate the beet root and save the greens to saute. Chop the stems small and cook with the green onions in the recipe. 

2 TBS grass fed ghee (extra virgin olive oil works too)
3 medium beets, cut into 1/2 inch matchsticks
4 carrots, cut into 1/2 inch matchsticks
2 bunches green onions, white and green parts finely chopped
3 garlic cloves, minced
7 oz sheep feta (optional)
sea salt

Preheat oven to 400'. Heat a medium skillet over medium. In a large bowl, toss the chopped beets and carrots. When the skillet is hot, but not smoking, add the ghee. Saute the onions until wilted, 3-4 minutes. Add garlic and stir for another minute. Season with a light sprinkling of salt. Scoop onion and garlic mixture into the bowl with the beets and carrots. Toss to coat the vegetables. If they look dry add a drizzling of olive oil. Season with a large pinch of salt. Scoop into a large baking dish. Top with crumbled feta cheese. Cover with foil and cook in oven for 45 minutes to an hour until vegetables are tender. Uncover and cook another 10-15 minutes until cheese starts to brown. Serve.