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


Ffwd: Baked apples with cranberries, raisins and walnuts

Ffwd: Baked apples with cranberries, raisins and walnuts
This is another deliciously simple recipe from Dorie.  My mother has started making the recipes out of this book.  She is enamored with the "a little of this and a little of that" style, as am I. 

Ffwd: Baked apples with cranberries, raisins and walnuts

The caramel-like quality of the filling is rich and satisfying.  The sweet creamy baked apple crust makes it light and refreshing.  I can't wait to try this particular tome with different types of nuts and dried fruit, perhaps some agave nectar and maybe even pears.  I don't believe it will ever get old.  You might come for brunch one day and enjoy it with filled with figs and filberts, topped with fresh yogurt.  Next Christmas eve it could make an appearance full of dates, almonds and apricots, garnished with creme fraiche and a side of shortbread.  The options are endless.

Ffwd: Baked apples with cranberries, raisins and walnuts

2 Cortland apples
1/3 cup chopped walnuts
1/4 cup raisins
1/4 cup chopped fresh cranberries
1/8 cup Local Honey
1 tbsp Russian Mulling Spice
1/8 cup cranberry juice
1/4 cup orange juice
1/2 lemon
4 tsp butter or Earth Balance (soy butter)

Preheat oven to 350f.  Peel apples 1/2 way down.  Core apples.  Mix nuts, raisins and apples with honey and spice.  Rub peeled parts of the apple with lemon.  Fill apples with fruit and nut mixture.  Place apples and peels in a baking dish.  Pour juices in the dish.    Top each apple with tsp butter.  Place the remaining tsp butter in the juice.
Ffwd: Baked apples with cranberries, raisins and walnuts

Bake for 50 to 70 minutes, basting the apples every 15 minutes with the pan juices. Apples are finished when they are cooked to your liking.  Serve hot or at room temperature.  Eat as is or topped with ice-cream, yogurt or cream.

Adapted from Dorie Greenspans Around My French Table.

 

 

More from this classic cookbook:

 

Photo Credit: Julie T Cecchini