This Savoury Beetroot, Carrot and Oat Bake is one of my old recipes from the blog that I really wanted to revisit and make a vegan version of. And because we’ve just entered the Autumn I feel that this is the perfect time to share it again. It’s such a colourful recipe that will certainly cheer you up during those cold winter months. It’s a bit of a fusion between my Beetroot, Carrot and Thyme Savoury Muffins and Pumpkin and Oat Breakfast Bars. You could make this dish for the week ahead to have for a quick breakfast, snack or team it up with some salad for lunch or use it as a side dish with your dinner. I find this bake to be a really versatile dish.
It’s really a simple recipe to make, and not much could go wrong with it. I’ve simply grated beetroot and carrots and mixed them with fresh thyme, oregano, red onion, rolled oats, walnuts, pumpkin seeds, flax eggs and almond milk. The result is a lovely earthy bake that I hope you’ll enjoy as much as me. I’ve used the baking paper mainly for the purpose of the pictures and you can just grease your baking dish with a little olive oil without lining it. Happy Autumn! x
- 250g beetroot, about 2 large beets (2 cups)
- 250g carrots, about 3 medium carrots (2 cups)
- 1 red onion
- 200g gluten-free rolled oats (2 cups)
- 50g walnuts, chopped (1/2 cup)
- 40g pumpkin seeds (1/4 cup)
- 1tbsp fresh thyme
- 1tsp oregano
- 1tsp sea salt
- black pepper
- 2tbsp ground flaxseed + 6tbsp water
- 120ml almond milk (1/2 cup)
- Preheat the oven to 200°C (180°C fan)
- Grease 9"x 9" square baking dish with some olive oil or line with baking paper.
- Mix 2tbsp of ground flaxseed with water and set aside to thicken.
- Finely slice red onion and sauté with a bit of olive oil for about 5 minutes. Take off the heat and leave to cool down.
- Peel and coarsely grate beetroot and carrot and set aside.
- In a large bowl whisk together oats, walnuts, pumpkin seeds, thyme, oregano, sea salt and pepper until combined.
- Fold in beetroot, carrot and onion.
- Whisk flax eggs with almond milk and stir into the mixture. You should have moist mix.
- Spoon the mixture into a greased baking dish and smooth out the surface. Sprinkle with extra pumpkin seeds if you like and gently press them in.
- Bake for about 40 min.
- Enjoy warm or cold.
Anna says
September 26, 2016 at 1:06 pmOoooo! Great stuff! Such a great combo of flavours and it looks delicious! It is perfect bake for Autumn! :) Love your blog Hana! I really don’t know how I’ve never seen it before, but thank God (or social media) I’ve found you now!!! :D xxx
Hana says
September 26, 2016 at 7:34 pmHi Anna, thank you so much for all of this praise, I’m so happy to have you here! I guess I’m off to check your fabulous blog now :) xxx
RW says
September 26, 2016 at 6:55 pmWhat can u sub for the carrots im allergic
Hana says
September 26, 2016 at 7:40 pmHi, I would try butternut squash, possibly parsnips or extra beetroot. Apple might work too, but I would leave out the oregano.
Michelle @ The Last Food Blog says
September 26, 2016 at 7:24 pmAh such beautiful Autumn colours Hana! I love that this is so versatile x
Hana says
September 26, 2016 at 8:53 pmThank you so much Michelle! Yes, it really is:) x
Johanne says
September 26, 2016 at 8:19 pmHi ! so it is in the oven but, in no way it will turn beet red color as there is no beet juice in that recipe. So how did you do it ??? !!
Hana says
September 26, 2016 at 9:03 pmHi Johanne, the recipe has quite a bit of beetroot in, so it should have a red colour. Once the beet mixes with the almond milk, it should let out some colour. I suppose it could also be the type of beetroot you use. I buy these beets from a biodynamic farm and they really are the best I’ve ever eaten, the colour and flavour is deep. Also the light was really good when I was taking the pics. Thank you so much for trying out this recipe, hope the taste won’t be disappointing!
Kimberly/TheLittlePlantation says
September 27, 2016 at 12:25 pmThanks for making this vegan. I love how seasonal this looks. YUM!
Also congrats on being featured by Gena. Well done you
K
Hana says
September 27, 2016 at 1:24 pmThank you so much Kimberly! Yes, she is super kind for sharing my recipe:) I love the online foodie community, slowly getting to know such amazing people like you! x
Aimee | Wallflower Kitchen says
September 30, 2016 at 3:46 amThe look of this is so striking, I love it! And it sounds wonderfully comforting and delicious too :-)
Hana says
October 1, 2016 at 11:41 amThank you lovely Aimee! xx
Sasha @ Eat Love Eat says
October 6, 2016 at 9:47 amStunning colour! Looks delicious :) x
Hana says
October 6, 2016 at 4:22 pmThank you lovely Sasha! x
Maple says
April 13, 2017 at 8:36 pmCan I use baked beetroot? Or does it have to be raw?
Hana says
April 14, 2017 at 9:29 pmHi Maple, for this recipe I recommend raw. But you can always try to see how it works :)
Pilar Onrubia Barón says
February 24, 2018 at 4:05 pmHi Hana! Could we use cooked beetroot?
Thanks 😘
Hana says
February 25, 2018 at 9:16 pmHi Pilar, I haven’t tried using a cooked beetroot in this recipe, but I’m sure you can if you prefer it. It will give slightly different result and might be less moist. Do let me know how it went :)
Jordyn says
March 16, 2018 at 6:03 amHi Hana,
How could I incorporate more protein into this recipe?
Thanks :)
Hana says
March 16, 2018 at 9:53 pmHi Jordyn, oats and pumpkin seeds are already good source of protein, but I would probably just add in handful of shelled hemp seeds if you like an extra. I wonder if something like crumbled tempeh or red lentils would work in here?
Quyen says
March 21, 2018 at 2:29 pmHello,
Can replace flaxseed for chia seed instead? And dried thyme will work, too?
Thank you! :)
Hana says
March 21, 2018 at 10:02 pmHi Quyen, I haven’t tried using chia seeds in this recipe, but I think it should be ok. Yes, you can use dried thyme, about 1tsp should be good. Hope you like it :)
Pongodhall says
April 26, 2018 at 1:36 pmWonderful recipe
Hana says
April 27, 2018 at 1:39 pmThank you! :)