Roasted Beet Casserole

Name: Roasted Beet Casserole
Ingredients: 2 beets medium-size, baked peeled and sliced; 1 butternut squash small, cubed; 1/2 daikon radish scrubbed and peeled and sliced in sticks; 1/2 bunch kale chopped; 1 red onion medium, sliced; 1 cup red rice Organic, cooked; 1 cup lentils or beans, cooked, my favorite are Black Beluga Lentils or cannelini beans; 2 tablespoons 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

16 ingredients

9 steps

Ingredients

2 beets medium-size, baked peeled and sliced
1 butternut squash small, cubed
1/2 daikon radish scrubbed and peeled and sliced in sticks
1/2 bunch kale chopped
1 red onion medium, sliced
1 cup red rice Organic, cooked
1 cup lentils or beans, cooked, my favorite are Black Beluga Lentils or cannelini beans
2 tablespoons 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

Directions

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.