Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The beet is the most intense of vegetables."
-Tom Robbins, Author

The refrigerator light goes on...

I love ratatouille, but there aren't many good variations. As the Fall is coming on I was wondering if this recipe might work. Sometimes when I create a recipe it is a complete failure and doesn't turn out anything like I thought, but this one is an exception. The vegetables all work well together and the flavor of the dish is well balanced.

I deliberately chose to use yellow beets in this dish. You can use red beets but they will turn the whole dish beet red.


Root Vegetable Ratatouille

Servings: 4 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe can be multiplied by 2.

Leftovers are great: even better the second day. Reheat first and then top with the cheese.

3 medium yellow beets
1 medium acorn squash
1 Tbsp extra virgin olive oil
4 cloves garlic (minced)
12 small shallots (peeled)
1 lb parsnips (peeled and cut into medium chunks)
2 15 ounce can no salt added diced tomatoes
1 lb small red potatoes (about 1 inch in diameter)
2 Tbsp tomato paste
1/4 cup white wine
1/2 tsp salt
1 Tbsp fresh oregano (minced)
1 Tbsp fresh thyme (minced)
1 Tbsp fresh tarragon (minced)
2 Tbsp fresh basil leaves (chiffonade)
4 ounces fresh mozzarella (small dice)
2 ounces Parmigiano-Reggiano (grated)

Preheat the oven to 350°F.

Wash and wrap the beets in foil. Place in the oven. Cut the acorn squash in half and scoop out the seeds. Place the halves in the oven cut side up.

Roast the beets and squash for 40 minutes.

While they are roasting, place the olive oil, garlic, shallots, parsnips, tomatoes, potatoes, tomato paste, wine, salt, oregano, thyme and tarragon in a medium stock pot. Cover and place in the oven. Stir every 10 minutes.

When the beets are done, remove from the oven and let cool. Peel and cut into medium chunks.

When the acorn squash is done remove from the oven and let cool. Cut into medium chunks.

Place the beets and squash in the stock pot and stir.

The ratatouille should cook for about 75 minutes, until the vegetables are soft but not mushy.

When ready to serve, remove the pot from the oven and set the oven to broil.

Stir in the basil.

Serve in bowls and top with the mozzarella and parmesan. Place under the broiler for about 3 minutes until the cheese is slightly melted.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 498 Calories from Fat 113
% Daily Value
Total Fat 12g 18%
    Saturated Fat 5g 23%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 28mg 9%
Sodium 492mg 21%
Total Carbohydrates 78g 30%
    Dietary Fiber 13g 47%
    Sugars 14g
Protein 20g
Vitamin A 35% Vitamin C 138%
Calcium 59% Iron 35%
Vitamin K 49 mcg Potassium 2126 mg
Magnesium 159 mg