Roasted Beet Casserole

Roasted Beet Casserole
Print Recipe
Roasted Beet Casserole
Print Recipe
  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.
Recipe Notes


Share this Recipe
Powered byWP Ultimate Recipe

About Author:

Arie Boris has extensive travel industry experience, including business and sales development for commercial aviation, the International emergency assistance & travel insurance industry and a national association of travel agents. He was a contributing editor to several print and Internet travel publications, including Fieldings’ Worldwide Cruise Guide and was part of the start up team for CruiseCritic. He has written over 400 cruise ship reviews. Arie also produces and hosts Cruise Gourmet Voyages, a variety of fundraising & theme group cruises for various charitable and arts organizations. He has produced theme cruises for a variety of special interest groups including opera, comedy, spiritual retreats and fan clubs for TV shows like Dark Shadows and Dancing with the Stars!