This dish came together quickly and was very flavorful. It was quite spicy, but the sweetness of the beets and the cool plain Greek yogurt helped balance it out quite nicely. The combination of the rice and beans was filling and comforting. This would also make a delicious filling for a burrito, but we ate it as is and it was wonderful.
Beet, Beans, and Rice Bake
3 medium beets, scrubbed clean
2 tbs. olive oil
1 tsp. cumin, divided
1 tsp. paprika, divided
1 tsp. garlic powder, divided
1 medium jalapeño, deseeded and ribs removed, thinly sliced
3 cups brown rice, cooked
1 can Great Northern Beans
1/2 cup cheddar cheese, shredded
1/2 cup whole corn kernels
2 chipotles in adobo sauce, seeds removed, finely minced
Nonstick cooking spray
2 tbs. plain Greek yogurt, for serving
Preheat oven to 375º.
Roll out two large sheets of tinfoil (about six inches long) and place them on top of one another. Place beets on center of sheet and drizzle twith 1 tbs. of olive oil, making sure beets are evenly coated. Season with 1/2 tsp. each of cumin, paprika, and garlic powder. Create a tinfoil packet for the beets by folding the top layer of tinfoil lengthwise, folding the edges over, and crimping. Repeat with the bottom layer of tinfoil. Just in case, place on a baking sheet to catch drippings. Place beet package in oven and roast roughly one hour. When cooked, a knife will be easily inserted into the largest part of the beet.
When beet is fully cooked, remove tinfoil packet from oven and carefully open (there will be steam, so watch out). Pour olive oil, which should be infused with a lovely red from the beet into a small mixing bowl and set aside. Once cool enough to handle, slip off skin of beet. Dice into 1/8″ cube. You may want to use a pair of latex gloves so as not to stain your fingers.
Spray a medium deep casserole dish with non-stick cooking spray. Combine all remaining ingredients thoroughly, topping with about 1/8 cup cheese. Cover with tinfoil and bake in 375º oven for 25-35 minutes. Serve with plain Greek yogurt.