Terra Americana

 

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!

• 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.

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

More for Beet Lovers:

• Beets and Carrots in Lime Vinaigrette from Red Fire Farm

• Acorn squash and brussels sprouts en papillote

• Wheat berry and tuna salad without the wheat

• Roasted Root Vegetables with cider jus

Photo Credit: Julie T Cecchini

This is a beautifully simple recipe for something special.  But I have to admit that the english name "Dieter's" really made it unappealing for me.  Don't get me wrong, I am not opposed to dieting.  In fact I am sure I have been on one since I learned to spell the word.  It is just that the word diet implies a food that has no substance, no soul.  This recipe does and I made a couple alterations to make it perfect for just about any diet.  With inspiration from Kris Carr's Crazy Sexy Kitchen, here it is;

• 12 thick slices of cucumber
• 1 cup cashew cream cheese (you can also use cottage cheese)
• 6 grape tomatoes, sliced
• 1 tbsp Herbs de Provence
• 1/3 cup chives, chopped
• Coarsely ground or crushed black pepper
• Coarse ground sea salt
• Good Quality Extra Virgin Olive Oil to drizzle

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Fresh Orange Pork Tenderloin
• Strawberry Tartine
• Lyonnaise Garlic and Herb Cheese
• Saint Germain Des Pres Onion Biscuits

Photo Credit: Julie T Cecchini