Savory Beet and Yam Flan with Pancetta and Goat cheese

There are a few potato flans floating out there and many options for yams. However, I wanted to create something that not only could serve as a side dish but also as an interesting main. We had a couple of pounds of beets and some organic yams and used them to make a beautifully layered flan. I love the richness of both of these vegetables and as the fall starts to roll in, this really feels like the perfect comfort food for a cozy night at home. This meal can easily be converted into a healthy vegetarian main by omitting the pancetta. This turned out great and we had a few days of lunches out it as well.

8 medium roasted beets
2 medium roasted yams
1 small onion
1 cup of pancetta (optional)
1/2 cup of finely grated parmesan
3 eggs
2/3 cup of milk(or cream if you’re not watching your waist line)
100 grams of crumbled goat cheese
1/2 tsp of salt
freshly ground pepper

Heat oven to 350 degrees. Slices the beets as thinly as possible and place in a greased spring form pan. Slice the onion in thing rounds and place half of them on to of the beet, evenly spread out. Sprinkle with half of the goat cheese and half of the pancetta. Thinly slice the roasted yams and make another layer.  Topped with the remaining onions, goat cheese and pancetta. Lightly beat 3 eggs and mix in milk. Add salt and pepper to the egg mixture and pour over flan. Bake for 1 hour or until set.


Serve with roasted chicken and roasted peppers or on a bed of Quinoa and roasted vegetables like zucchini and portobello mushrooms.

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