Indulge in root vegetables with this vegan beet and turnip gratin recipe.

Beetroot and turnips deserve more credit than they often get. Tough when raw, but once cooked, each offer tender, and comforting textures reminiscent of the white potato. Meanwhile, their natural sugars emerge and provide an overtone of sweetness that delights the senses, even when the dish is overall savory. Turnips have a definitive peppery taste and beets, an earthy one. Together, they balance one another and make for both a delicious and eye-catching gratin without the heavy creams and cheeses of traditional gratins. Enjoy!

Beet and Turnip Gratin Recipe

Serves 8

Ingredients

• 1 pound beets
• 1 ½ pounds turnips
• ¼ cup olive oil, divided
• 1 large red onion, chopped
• 1 tablespoon fresh thyme, separated from stem
• 1 cup freshly-squeezed orange juice
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1/8 teaspoon white pepper

Directions

Preheat the oven to 400 degrees Fahrenheit. Peel the root vegetables. Cut them into thin slices and toss them in a bowl with 1 tablespoon olive oil. Arrange the beet and turnip slices in a cast iron skillet. Arrange slices in a side-by-side pattern with slight overlapping that rotates with the shape of the skillet and creates layers.

In a separate skillet over medium heat, add the remaining olive oil, onion, and thyme. Cook until the onion turns translucent. Add the orange juice, salt, and peppers. Stir for another few minutes and then pour the mixture over the beet and turnip gratin.

Cover the gratin and bake for one hour. Remove the cover and bake for an additional 20 minutes. Let the beet and turnip gratin cool for 10-15 minutes at room temperature before serving.

Serve with a drizzle of olive oil, extra fresh thyme, and a squeeze of orange juice for extra flavor.

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Beet and Turnip Gratin Image from Shutterstock

The post Vegan Beet and Turnip Gratin with Thyme and Extra Pepper appeared first on EcoSalon.

An ooey gooey cheesy gratin does not have to curb your diet and overall health. With an emphasis on flavorful, water-packed vegetables and a few substitutions, you can get the comfort you crave in this vegan leek and zucchini gratin recipe, bite after bite.

This cheesy vegan leek and zucchini gratin recipe is a delicious and easy approach to health cooking while still satisfying the warmth an evening meal usually demands. The vegan cheese, which is widely available, adds just the right texture and flavor without the burden of hard-to-digest dairy. So take your gratin recipe to the next level — the more conscious level — with these healthy twists.

Leeks are a great way to get the wholesome nutrition you need in a flavorful and aromatic food. Leeks reduce LDL (bad) cholesterol and fight colon and prostate cancer with their carcinogen-fighting quercetin content. They also contain protective antioxidants, prevent aging, lower blood pressure, pack very few calories, cleanse the blood, and heal wounds.

Zucchini is also a showstopper when it comes to your health. Low in calories, with just 36 per cup, zucchini also helps to digest fat in your body, promote proper digestion, lower blood pressure and prevent heart attacks.

Cheesy Vegan Leek and Zucchini Gratin Recipe

Serves 2-3

Ingredients

• 1 large leek
• 1 large zucchini
• 1 large summer squash
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/2 cup shredded vegan cheese (Daiya works well)

Directions

Preheat the oven to 425 degrees Fahrenheit. Chop and rinse the leeks. Chop the zucchini and yellow squash into the same size as the leeks. In a large bowl, toss together the leeks, zucchini and squash with olive oil, salt, pepper, thyme, and garlic powder.

Place the vegetables into a baking dish and top with shredded cheese. Let cook in the oven for 30-35 minutes.

Photo Credit: GlowKitchen

The post Cheesy Vegan Leek and Zucchini Gratin Recipe appeared first on EcoSalon.