Roasted Beet Casserole Recipe

Name: Roasted Beet Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beets medium-size, baked peeled and sliced; 1 butternut squash small, cubed; 1/2 daikon radish scrubbed and peeled and sliced in sticks; 1/2 bunch kale chopped; 1 red onion medium, sliced; 1 cup red rice Organic, cooked; 1 cup lentils or beans, cooked, my favorite are Black Beluga Lentils or cannelini beans; 2 tablespoons 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

Servings: persons

2 beets medium-size, baked peeled and sliced
1 butternut squash small, cubed
1/2 daikon radish scrubbed and peeled and sliced in sticks
1/2 bunch kale chopped
1 red onion medium, sliced
1 cup red rice Organic, cooked
1 cup lentils or beans, cooked, my favorite are Black Beluga Lentils or cannelini beans
2 tablespoons 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

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.

1142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 beets medium-size, baked peeled and sliced, 1 butternut squash small, cubed, 1/2 daikon radish scrubbed and peeled and sliced in sticks, 1/2 bunch kale chopped, and more.

Yes, Roasted Beet Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Beet Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions