Beet and Kohlrabi Root Casserole

Roots are plentiful at the farmer’s market.

This is a recipe that I created to allow you to enjoy your guests while the dish quietly bakes in the oven. The red beet, the yellow beet and the purple kohlrabi roots are layered together in their own juices.  You may eat this warm, cold or room temperature. So easy and people love it!

2 red beet roots

2 yellow beet roots

4 kohlrabi

1 block of firm tofu

2 T muun chi Fermented Roots (or minced ginger, turmeric, garlic roots)

1 c muun chi CoCoFir (or Greek yogurt)

2 T nutritional yeast

Drain the block of tofu of all liquid and press - you may do this with a heavy bowl with a can sitting in the bowl.

After a couple of hours, crumble the dried tofu and add the ginger, turmeric and garlic, the CoCoFir and yeast.

Preheat oven to 425 degrees. While you the tofu is draining, slice the beet roots and the kohlrabi roots in a 13 x 9 pan. Layer the roots and sprinkle the tofu crumble on top.

Bake for 1 hour.  When the roots are tender, pull the pan from the oven. You may serve right away as is or you may wish to mix in the juices.

Enjoy this dish with your friends and family and be prepared to hear, I usually don’t like beets! This is good!! Your gut bugs will be so happy !