Roasted Beet Casserole
baked peeled and sliced
small butternut squash
scrubbed and peeled and sliced in sticks
medium red onion
Organic Red Rice
lentils or beans
cooked (my favorite are Black Beluga Lentils or cannelini beans)
Herbs de Provence or Tomato & Parsley Vinaigrette
Tofu or cream cheese
ground flax seeds
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.