Roasted Beet Casserole
2 medium-size beets, baked peeled and sliced
1 small butternut squash, cubed
1/2 daikon radish, scrubbed and peeled and sliced in sticks
1/2 bunch kale, chopped
1 medium red onion, sliced
1 cup Organic Red Rice, cooked
1 cup lentils or beans, cooked (my favorite are Black Beluga Lentils or cannelini beans)
2 tbsp Herbs de Provence or Tomato & Parsley Vinaigrette
1 cup Tofu or cream cheese
1 cup oats
1/2 cup Almond Flour
1/8 cup ground flax seeds
1/4 cup Sesame Seeds
1/4 cup Coconut Oil
salt & pepper to taste
Preheat oven to 425f.
Add squash, onions, kale and radish to a casserole dish greased with 1 tbsp of the coconut oil.
Roast for 25 minutes or until the vegetables are tender.
Combine seasoning and tofu or cheese and spread over the vegetables.
Add lentils, kale and then top with beets for the last 5 minutes or so.
Melt remaining coconut oil and mix with seeds, almond flour and oats.
Salt and pepper the topping to taste.
Spread topping over the casserole.
Reduce heat to 350 f and bake for another 20 minutes or until the topping has browned to your liking.
Ironically I was catching up on missed episodes of Portlandia and laughed until I cried upon watching the 911 Beet Emergency skit. This healthy and yummy meatless meal is in honor of Carrie Brownstein and Fred Armisen. Go Beets!
Thursday, January 15, 2015 - 6:40am