Parmesan Golden Beets and Carrots
This is a delightful way to prepare golden beets. Spiralized golden beets and carrots are dredged in cornmeal and then sprinkled with salt, pepper and parmesan cheese before baking. Healthy, low calorie, clean eating and gluten free.
Ingredients
- 2 large golden beets peeled and spiralized
- 2 large carrots peeled and spiralized
- 1/2 to 3/4 cup cornmeal (or more if needed)
- Salt and pepper as desired
- 1/2 cup parmesan cheese or more as desired
- olive oil or avocado oil, to drizzle over top, if desired
Instructions
- Spray a 10x15” glass baking dish with olive oil cooking spray.
- Spiralize beets and carrots separately, then combine.
- Place cornmeal on a plate.
- Press spiralized beets and carrots into cornmeal dredge over and over until cornmeal adheres to veggies.
- Place veggies in baking dish.
- Sprinkle generously with salt, pepper, and Parmesan cheese.
- If desired, drizzle with either olive oil or avocado oil.
- Bake at 350° for about 20-30 minutes until golden beets are slightly browned and cooked through.
- Season again with salt and pepper, and fresh parsley, if desired.
Notes
NOTE: This is the recipe I regularly use for yellow squash, zucchini, okra and peeled eggplant. I found it equally good with golden beets. NOTE: If desired, you can drizzle olive oil or avocado oil over top of the beets & carrots before baking to add more moisture and flavor to the casserole.
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