INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 1 lb. beets, peeled and cut into ½ inch cubes
- 1 lb. sweet potatoes, cut into ½ inch cubes
- Sea salt and pepper, to taste
- 2 Tbsp. olive oil
- 1 shallot, thinly sliced
- 1 bag GO Veggie! Lactose Free Mozzarella and Cheddar Shreds
- 1 Tbsp. finely chopped fresh sage
- ¼ cup chopped walnut halves
- 2 Tbsp. GO Veggie! Lactose Free Grated Parmesan Topping
INSTRUCTIONS
- Combine beets and potatoes in a large pot with enough water to cover them. Bring to a boil; season with sea salt and pepper. Cook for 10 minutes or until tender, then drain. Heat oil in a large skillet, and add beets and potatoes; cook for 5 minutes or until potatoes are golden brown. Reduce heat; add shallot and cook for another 3 minutes. Add cheese shreds; mix well and cook until cheese is melted, about 2 minutes. Remove from heat; add sage, walnuts, sea salt, pepper, and parmesan cheese and serve immediately.
Created by: Amie Valpone HHC, AADP is the Editor-in-Chief of www.theHealthyApple.com, GO Veggie! chef ambassador, a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2014
