Parsnip-Carrot-Beet Bake
INGREDIENTS
2 large parsnips, sliced into thin disks
3 large carrots, sliced into thin disks
1 large beet (or 2 to 3 smaller ones), sliced into thin disks
3 tablespoons agave nectar
Sea salt and fresh pepper to taste
METHOD
Preheat oven to 350ºF.
In a baking dish, layer the parsnips, carrots, and beets.
In a small bowl, mix the agave with the salt and pepper, then pour the agave mixture evenly over the vegetables.
Bake until the veggies become tender, brown, and crispy on the edges (about 25 minutes).
Serve on a platter, family-style.
SERVINGS
Makes 2 to 4 servings
Recipe from Raw Food Life Force Energy by Natalia Rose
