Roasted Beet Casserole

• 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.

beets, butternut, red onion, red rice, beans, herbs, cream cheese, oats, almond flour, ground flax seeds, sesame seeds, coconut oil, salt, pepper

Taken from www.yummly.com/recipe/Roasted-Beet-Casserole-1670208 (may not work)