Beetloaf

Updated at: Mon, 22 Jan 2024 01:45:19 GMT

Step 1

Scrub and trim your beets.

Step 2

Preheat your oven to 400°F / 200°C.

Step 3

Rub the beets in olive oil, then wrap each beet tightly in foil. Transfer the wrapped beets to the prepared baking sheet and roast until completely tender when pierced with a knife,45 to 60 minutes. Allow to stand at room temperature until cool enough to handle, 15 to 20 minutes.

Step 4

Run the cooled beets under cold running water while you slip off their skins. Pat the beets dry.

Step 5

The quinoa serves a duel purpose -- it acts as a binding agent and also helps bulk up the end product. I cook quinoa like steamed rice (2:1 ration, water to grain). Bring water to a boil, stir in quinoa (rinsed) and cover. Simmer 15 - 20 min, until cooked through. If all water has evaporated, but the grain still isn't cooked through, just add a bit more water and continue to cook until done. Cool completely.

Step 6

I combined the quinoa, beets, carrots, rutabaga, onion, bread crumbs and minced herbs. In a separate bowl I beat eggs and combined them with the garlic salt, tomato paste, ketchup, whole grain mustard, olive oil, salt and pepper. I then slowly added the egg mixture to the beets and other vegetables -- I was looking for the consistency to be like that of a traditional meatloaf. (Use judgment as to whether you should add all of mixture, less or more -- it all sort of depends on the size of beets, carrots, etc. as to how much moisture you'll need). Once I had the proper consistency, I spread the mixture into a shallow dish and roasted it at 400° for around 45 min (up to 1 hr). And voila! Beetloaf!

Step 7

I decided to serve it as a sandwich -- on ciabatta bread, with havarti cheese, arugula and a pesto spread -- with heirloom tomato capease salad. Mmmmm -- so good!

1 liked

0 disliked

Delicious

Makes leftovers