Healthy Beet hummus with nutritious mung beans
Ffwd: Curried Mussels with lemon, ginger and coconut

Roasted Beet Casserole

  Roasted Beet Casserole

I love beets!  Fresh, pickled, roasted you name it.  Last week I lived off beet hummus and all the healthy options I could dunk into it.  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!

Roasted Beet Casserole

Roasted Beet Casserole

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.

Roasted Beet Casserole

This dish is great frozen.  I like to make it ahead of time and divide into lunch sized portions.


More for Beet Lovers:


Photo Credit: Julie T Cecchini


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