nutty beet loaf

I am enjoying some left overs for lunch today, and it is so yummy that I thought I would take the time to write down how I made it, so that I can do it again on another occasion. As usual with my recipes, these are mostly guesses as to amounts because I usually don't actually measure when I cook, but I am pretty good at guestimating volume by eye, so these should be close. However, if you try it feel free to adjust proportions till they look "right" to you, or, when needed, just use up what is left of those ingredients you are running low on, that is what I did.

Nutty Beet Loaf

1 kg beet root (5 to 8 beets)
1 leek
2 cloves garlic
1 c walnuts
0.5 cup pecans
0.5 cup sunflower seeds
0.25 cup flax seeds
1.5 cups rolled oats
0.25 cup potato flour
5 eggs
1 cup fil (or substitute yoghurt or sour cream if you can't get fil locally)
spices to taste. This time I think I used: pepper, ground coriander, coriander leaf (cilantro), nutmeg

Peel and grate the beet roots to fine shreds (I used a food processor and the smaller grating head). Wash and chop the leek. Crush the garlic. Grind the nuts and seeds. Combine everything in a big bowl and mix well. Butter a large baking pan (mine fills the whole oven and rides on the rack holders on the side, rather than sitting on the rack itself) and press the batter in and flatten it evenly (my loaf was less than 1 inch thick using this pan--one could probably also bake it in a couple of normal bread loaf pans instead and get good results, but I was already hungry when I put it in the oven so I opted for a thin shape in hopes that it would cook reasonably quickly). Bake at 175 C (350 F) till done (20 to 30 minutes??).

This is so yummy that I am lucky there was any left over for lunch today...