Vegetarian and Vegan Baked Beet Casserole Recipe

Peeled beets in steamer basket
Getty Images/Meighan Makarchuk
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
74 Calories
1g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 74
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Protein 2g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beets, lovely beets! This baked beet casserole recipe sweetens them up with a bit of sugar and adds just a touch of spices, so the natural flavors really shine through. Beet casserole is the perfect colorful side dish for your vegetarian or vegan Passover or Seder meal.

Ingredients

  • 4 cups beets (sliced fresh)
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 tablespoon margarine
  • 1 tablespoon lemon juice
  • 1 slice fresh ginger 
  • 1/3 cup water
  • 1 tablespoon onion (grated)

Steps to Make It

  1. Pre-heat the oven to 400 F.

  2. Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar, salt, and paprika. Dot the beets with the margarine, then add the lemon juice, ginger, water, ​and onion.

  3. Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well.

Reprinted with permission from The Compassionate Cook Cookbook.