Delicious Savory Beetroot, Carrot & Oat Bake: Your Wholesome Vegan Side

Savory Beetroot, Carrot and Oat Bake is a truly delicious, hearty, and incredibly nutritious dish that proves healthy eating can be packed with flavor. Imagine a warm, firm, and savory loaf-style bake, rich with the earthy sweetness of beetroot and carrot, the wholesome texture of oats, and the satisfying crunch of walnuts and pumpkin seeds. This recipe is naturally vegan and gluten-free, making it the perfect versatile side dish or light main course.

This bake is a celebration of whole-food ingredients, utilizing flaxseed as a binder and relying on the natural sweetness of root vegetables for flavor. It’s a fantastic, easy, and wholesome way to incorporate more vegetables into your diet. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Wholesome & Nutrient-Rich	Packed with root vegetables, oats, and seeds for fiber and protein.
Vegan & Gluten-Free	A healthy, diet-friendly dish suitable for almost everyone.
Savory & Earthy Flavor	The natural sweetness of beetroot is balanced by savory herbs (thyme, oregano).
Make-Ahead Friendly	Delicious served warm or cold, making it great for meal prep.
Satisfying Texture	Firm, moist bake with a fantastic crunch from seeds and nuts.

An Overview of Flavors and Textures

The Savory Beetroot, Carrot and Oat Bake is a harmonious blend of earthy, nutty, and savory flavors with satisfying, hearty textures.

The base is firm, moist, and wholesome, built from gluten-free rolled oats and bound by ground flaxseed (the vegan egg replacer). The beetroot and carrot are grated into the mix, providing tender moisture and a deep, earthy sweetness that dominates the flavor profile.¹

Walnuts and pumpkin seeds are the key textural elements, adding a crucial, savory, satisfying crunch. Aromatic thyme and oregano infuse the bake with a warm, savory herb flavor.²

This Savory Beetroot, Carrot and Oat Bake is a truly wholesome and delightful blend of firm, moist, crunchy, and savory notes.

The Star of the Show: The Earthy Beetroot and Carrot Base

While the healthy seeds are structural, the true defining characteristic and “star” of this Savory Beetroot, Carrot and Oat Bake is the rich, earthy base of beetroot and carrot. These root vegetables, which make up the bulk of the bake, provide essential moisture, natural sweetness, and a vibrant, beautiful color. When coarsely grated and mixed with the oats, they retain just enough tenderness to create a moist, firm loaf-like texture. Their natural sweetness is crucial for balancing the savory herbs and spices, ensuring the dish is comforting, hearty, and incredibly flavorful. This simple vegetable combination is what transforms the oats into a satisfying main dish or side.

How to Make Your Savory Beetroot, Carrot & Oat Bake

This recipe is straightforward, relying on simple mixing and a single bake. The key is to ensure the flaxseed has time to thicken and the root vegetables are well-integrated.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Servings: 6–8 portions

Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
Root Vegetables:	2 cups	Beetroot	About 2 large beets (8.8 oz / 250 g)
	2 cups	Carrots	About 3 medium carrots (8.8 oz / 250 g)
	1	Red onion
Dry Base:	2 cups	Gluten-free rolled oats	About 7 oz (200 g)
	½ cup	Walnuts, chopped	About 1.7 oz (50 g)
	¼ cup	Pumpkin seeds	About 1.4 oz (40 g)
Liquids & Seasoning:	2 tbsp	Ground flaxseed
	6 tablespoons	Water	For flax “egg”
	½ cup	Almond milk	About 4 fl oz (120 ml)
	1 tablespoon	Fresh thyme
	1 teaspoon	Oregano
	1 teaspoon	Sea salt
	To taste	Black pepper
	As needed	Olive oil	For sautéing onion

Instructions

1. Preheat & Prepare: Preheat your oven to 400°F (200°C).³ Grease a 9″x9″ baking dish with olive oil or line it with parchment paper.
2. Make Flax “Eggs”: Mix the 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Set this mixture aside for about 5 minutes to thicken into a gel (this acts as the vegan binder).
3. Prep Aromatics: Finely slice the red onion and sauté in a touch of olive oil in a pan for about 5 minutes until soft. Remove from heat and let cool.
4. Prep Root Vegetables: Peel and coarsely grate the beetroot and carrots.
5. Mix Dry Ingredients: In a large bowl, whisk together the oats, walnuts, pumpkin seeds, thyme, oregano, sea salt, and black pepper.
6. Combine: Fold in the grated beetroot, carrot, and sautéed onion into the dry mixture.⁴
7. Add Wet Ingredients: Whisk the thickened flax “eggs” with the almond milk and stir this liquid mixture into the bowl. Stir until the mixture is evenly moist.
8. Bake: Spoon the mixture into the prepared baking dish. Smooth the surface, and sprinkle extra pumpkin seeds on top if desired, pressing them gently into the mix. Bake for about 40 minutes, or until the top is firm and lightly golden.
9. Serve: Let the bake cool slightly before slicing. Serve warm or cold.

Expert Tips for Your Oat Bake

Category	Tip
Nut Prep	Toasting the walnuts and pumpkin seeds briefly enhances their flavor and crunch, making the final texture more satisfying.
Consistency	The flax “egg” is crucial for binding. Ensure it is thick before adding it to the mixture.
Grating	Coarsely grate the vegetables; this ensures they retain some structure and moisture during the long bake.
Make-Ahead	This bake is excellent for meal prep. Complete the entire recipe and store slices in the refrigerator for up to 4 days.
Variation	For an extra savory kick, add a teaspoon of smoked paprika or nutritional yeast to the dry ingredients before mixing.

Conclusion: Your Deliciously Easy & Wholesome Side

The Savory Beetroot, Carrot and Oat Bake is a true delight—a perfect balance of comforting, earthy, and savory flavors that makes for a fantastic and wholesome meal. With its firm texture, rich spices, and satisfying crunch, it’s a versatile dish that is guaranteed to impress. Easy to prepare and bursting with wholesome flavor, this Savory Beetroot, Carrot and Oat Bake is sure to become a beloved favorite in your kitchen.

Frequently Asked Questions (FAQ)

Can I use other types of nuts?

Yes, you can substitute walnuts and pumpkin seeds with chopped pecans, sunflower seeds, or hazelnuts.

Can I freeze this bake?

Yes, this savory bake freezes well. Once cooled, slice the bake into portions and freeze in an airtight container for up to 2 months. Thaw overnight before reheating.

Is this dish entirely vegan?

Yes, the recipe uses ground flaxseed as an egg substitute and almond milk, making it naturally vegan.5

Do I need to squeeze the grated vegetables?

No, unlike zucchini, the moisture from the beetroot and carrots is necessary for keeping this oat-based bake moist and firm.

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