Roasted Beet Casserole
By: Julie Cecchini
Published: Thursday, January 15, 2015 - 6:40am

Ingredients




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

Preparation

1 Preheat oven to 425f. 2 Add squash, onions, kale and radish to a casserole dish greased with 1 tbsp of the coconut oil. 3 Roast for 25 minutes or until the vegetables are tender. 4 Combine seasoning and tofu or cheese and spread over the vegetables. 5 Add lentils, kale and then top with beets for the last 5 minutes or so. 6 Melt remaining coconut oil and mix with seeds, almond flour and oats. 7 Salt and pepper the topping to taste. 8 Spread topping over the casserole. 9 Reduce heat to 350 f and bake for another 20 minutes or until the topping has browned to your liking.

About

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!