If you’re after a hearty, healthy meal, then this delicious beet and walnut vegetarian roast recipe is pretty tough to beat! It blends the earthy sweetness of grated beets with the rich nuttiness of walnuts, creating a roast that will make your taste buds sing. This makes a fantastic vegetarian roast dinner for Thanksgiving, Christmas, or anytime!
5-Stars From Our Readers
“Made this in preparation for my vegetarians at Christmas and it is delicious. Added an egg to bind it. Will have to make two for Christmas as everyone will want some.🙏🙏🙏”
— Maria
A Note From Kristen
I’m a huge fan of beets — they’re so versatile! From salads to soups and even desserts, they never disappoint. That’s why I’m pretty excited to share my favorite nut roast recipe with you! Not only does it have the unique flavor of beets, but it also comes with the nutty, satisfying crunch of walnuts. It’s so tasty, and I hope this vegetarian roast will be as big a hit in your home as it is in mine!
~Kristen
Why You’ll Love This Easy Nut Roast Recipe
- It looks as good as it tastes! The vibrant color of the beets really shines in this dish. The nut roast is also elegant enough to serve on special occasions like holidays or dinner parties.
- The recipe is so easy to prepare that even novice cooks in the kitchen can nail it.
- This recipe is gluten-free, vegetarian, dairy-free, and vegan.
- You can easily reheat the leftovers for lunch or dinner the next day, making it suitable for meal prep.
- With proper storage, it will taste as amazing as the day you made it.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make a Vegetarian Roast
- Preheat the oven to 350°F and line a standard loaf pan with parchment. Set the pan aside.
- In a large mixing bowl, add the grated beets, walnuts, breadcrumbs, oats, onion, garlic, vinegar, oil, sweetener, flaxseeds, rosemary, thyme, salt, and pepper. Stir well until everything is evenly combined and the mixture sticks together when pressed.
- Scoop the mixture into the lined loaf pan and press it in firmly so it’s packed in an even layer.
- Cover the pan with foil and bake for 40 minutes.
- Remove the foil and continue baking for another 40 minutes, or until the loaf feels set and the top has crisped slightly.
- Allow the loaf to rest for at least 15 minutes before slicing.
- Serve warm and enjoy!
Serving Ideas
- Serve with vegan cashew gravy, romesco sauce, or Tzatziki sauce on the side.
- Pair with focaccia or crusty French bread.
- Serve with mashed potatoes, mashed sweet potatoes, or roasted potatoes.
- Pair with various vegetable side dishes like steamed greens, roasted okra, or cabbage apple slaw.
- Pair with salads like my Mediterranean cucumber salad, roasted potato salad, or southwest salad.
Kristen’s Top Tips
- Let the roast cool for about 15 minutes before serving. This will help make slicing it easier and cleaner.
- Lightly toast the walnuts before using them. Toasted walnuts give off a deeper, nuttier flavor profile.
- When making the roast, aim for perfection — a mixture that isn’t too wet, dry, or sticky. If the batter seems to be too wet, add more breadcrumbs a little at a time. Too dry? Add a touch more oil and vinegar.
- To fully deepen the flavors, you may want to saute the garlic and herbs first before incorporating them with the other ingredients.
- You can add other delicious ingredients, such as smoked paprika or Dijon mustard as flavor enhancers. It is versatile loaf that can handle a little creativity!
- Lightly oiling the parchment paper before transferring the roast mixture will help make it easier to remove.
Storing and Reheating
Store any leftover vegetarian roast in an airtight container, or wrap it in foil or plastic wrap before keeping it in the refrigerator. When stored properly, it should be good to reheat for up to five days.
Make sure the roast has cooled completely before placing it in a container, as any condensation it accumulates may make it soggy.
You can freeze a big batch by wrapping slices of the beet and walnut roast in foil or plastic wrap and then placing them in a freezer-safe container. They’ll be good for up to 3 months.
You can reheat the nut roast in the oven, on the stove, or in the microwave. To moisten the roast, you may want to add a bit of olive oil or water.
More Delicious Vegetarian Recipes for the Holidays
Vegetarian Roast Recipe
Ingredients
- 1 3/4 cups grated beets approximately 4 medium-sized beets, packed
- 1 cup raw walnuts chopped
- 1/2 cup breadcrumbs gluten-free if preferred
- 1/2 cup rolled oats gluten-free if preferred
- 1 white or yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon ground flaxseed
- 1 sprig fresh rosemary de-stemmed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper, then set aside.
- In a large mixing bowl, combine the grated beets, walnuts, breadcrumbs, oats, onion, garlic, vinegar, oil, sweetener, flaxseeds, rosemary, thyme, salt, and pepper. Mix until everything is well incorporated, and when you scrunch the mixture with your hands, it holds together.
- Transfer the mixture into the parchment-lined loaf pan, pressing down firmly to pack it in.
- Cover the pan with foil and bake for 40 minutes.
- Remove the foil and then bake for an additional 40 minutes, or until the loaf is firm and the top is slightly crispy.
- Allow the loaf to cool for at least 15 minutes before slicing.
- Enjoy!
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Made this in preparation for my vegetarians at Christmas and it is delicious. Added an egg to bind it.
Will have to make two for Christmas as everyone will want some.🙏🙏🙏
Hi, Maria! Thanks so much for visiting. This absolutely makes my day! I’m so happy you enjoyed it, and I really appreciate you taking the time to share. 🙂