In a large bowl, combine grated beets, cooked quinoa, grated carrot, chopped onion, minced garlic, the prepared flax egg, ground oats, soy sauce, thyme, salt, and pepper. Mix well until combined.

Step 3: Shape the Loaf

Transfer the mixture to a loaf pan, pressing it down firmly to shape it into a loaf.

Step 4: Bake

Preheat the oven to 350°F (175°C) and bake the beetloaf for 45-50 minutes until firm and slightly browned on top.

Preparation of Tomato Gravy

Step 1: Saute Onion and Garlic

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft and fragrant.

Step 2: Add Tomatoes and Season

Stir in crushed tomatoes, dried basil, salt, and pepper. Let it simmer for about 15-20 minutes to thicken.

Preparation of Parsnip Puree

Step 1: Boil Parsnips

In a pot, bring vegetable broth to a boil. Add chopped parsnips and cook until tender, about 15-20 minutes.

Step 2: Puree

Drain the parsnips and transfer them to a food processor. Add olive oil, salt, and pepper. Blend until smooth.

Preparation of Simple Salad

Step 1: Prepare Salad

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

Step 2: Dress the Salad

Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss to combine.