Vegetarian Beet and Walnut Roast
Total Time
1 hour and 45 minutes
Prep Time
10 minutes
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 3/4 cups grated beets (approximately 4 medium-sized beets, packed)
- 1 cup raw walnuts (chopped)
- 1/2 cup breadcrumbs (gluten-free if preferred)
- 1/2 cup rolled oats (gluten-free if preferred)
- 1 white or yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon ground flaxseed
- 1 sprig fresh rosemary (de-stemmed and chopped)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350°F. Line a standard loaf pan with parchment paper, then set aside.
Step 2
In a large mixing bowl, combine the grated beets, walnuts, breadcrumbs, oats, onion, garlic, vinegar, oil, sweetener, flaxseeds, rosemary, thyme, salt, and pepper. Mix until everything is well incorporated, and when you scrunch the mixture with your hands, it holds together.
Step 3
Transfer the mixture into the parchment-lined loaf pan, pressing down firmly to pack it in.
Step 4
Cover the pan with foil and bake for 40 minutes.
Step 5
Remove the foil and then bake for an additional 40 minutes, or until the loaf is firm and the top is slightly crispy.
Step 6
Allow the loaf to cool for at least 15 minutes before slicing.
Step 7
Enjoy!
Step 8
Save recipe for the next time?
