Beet and Sweet Potato Casserole with Goat Cheese

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3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 250.4

Total Fat: 13.2 g
Cholesterol: 34.7 mg
Sodium: 462.0 mg
Total Carbs: 24.2 g
Dietary Fiber: 3.5 g
Protein: 9.7 g

View full nutritional breakdown of Beet and Sweet Potato Casserole with Goat Cheese calories by ingredient

Introduction

I find this a really filling meal, the goat cheese I use has a bit less fat then the one in the recipe. You can substitute a Low Fat Goat Cheese if you want to bring down the fat content more.

Also, you can substitute fresh beets, I use the canned kind when I don't feel like peeling beets.

You can also add potatoes, zucchini, carrots, or any of your other favourite veggies! I find this a really filling meal, the goat cheese I use has a bit less fat then the one in the recipe. You can substitute a Low Fat Goat Cheese if you want to bring down the fat content more.

Also, you can substitute fresh beets, I use the canned kind when I don't feel like peeling beets.

You can also add potatoes, zucchini, carrots, or any of your other favourite veggies!

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 6

Ingredients

* 1 can Whole Rosebud Beets (approx 3.184 cups)

* 2 cups sweet potatoes, cubed

* 2 cloves garlic

*4 tbsps chopped shallots

*1 250 gram package of Goat Cheese, crumbled

Directions

Makes between 4-8 servings (nutrition is calculated for 6 servings)

Drain can of beets, or peel and cube fresh beets.
Peel and Cube Sweet Potatos
Peel 2 cloves of garlic, mince or chop
Chop 4 tbsps of shallots or green onions

Toss the above ingredients in olive oil, add crumbled goat cheese, and put into casserole pan.

Bake 1 to 1.5 hrs (until cooked through and slightly browned) on 350 degrees. Time will vary depending on depth of your pan.

Number of Servings: 6

Recipe submitted by SparkPeople user TABIRI.