| 10 | 55 | 140 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 2 |
| 1/4 cup | Water |
| 2 beet(s) | Beets, raw (golden; peeled & roughly chopped) |
| 3 medium | Carrots (peeled & roughly chopped) |
| 1 medium | Summer squash (chopped) |
| 1 medium | Zucchini (chopped) |
| 4 clove(s) | Garlic (minced) |
| 1 medium | Yellow onion (peeled & roughly chopped) |
| 1 tbsp | Oregano, dried |
| 1 tsp | Rosemary, dried (minced fresh) |
| 1 tsp | Sea salt, fine |
This dish goes well with rack of lamb, omelettes, poached eggs or as a vegetarian main dish
Leftovers - store in a glass bowl with a lid and keep in the fridge and consume within 3-4 days
Nutritional Highlights:
Beets - high in fiber, folate, and vitamin C, they may help to keep blood pressure in check and fight inflammation
Carrots - high in beta carotene which is converted to vitamin A in the body and so important for healthy skin and a strong immune system
Squash - veggie-rich and vitamin A, B6, vitamin C among so many others
Zucchini - contains anti-inflammatory and antioxidant phytonutrients
| Vegetables | 6.2 |
