We still have some beets left from long ago. They keep well in the refrigerator. Add feta* to almost anything makes a nice dinner.
Serves 3
Pre-heat oven to 375F (190C)
Roast about a hour.
2 medium organic beets*
olive oil
3/4 cups (180 ml) lentils
3 diced shallots or one onion
1 grated organic carrot
1 bay leaf
juice and zest of 1 organic lemon
1 minced garlic clove
1 Tbs. (15 ml) minced mint
3 Tbs. (45 ml) minced cilantro or parsley
3 Tbs. (45 ml) minced cilantro or parsley
3 Tbs. (45 ml) crumbled feta cheese (*or dairy free cheese)
optional:
- pinch of cayenne pepper
- 1 Tbs. (15 ml) balsamic vinegar
1. Coat beets lightly with 1 tsp. (5 ml) olive oil, warp in aluminum foil, place on backing sheet, and roast in the heated oven, about 50-60 minutes. Poke with a folk to see if they soft.
2. Combine the lentils, shallots/onions, carrots, and bay leaf in a pot.
3. Cover with water (or half water and half vegetable broth), bring to a boil, reduce, and simmer for 20-30 minutes, until soft.
4. Drain liquid and remove bay leaf. Set aside.
5. Combine 2 Tbs. (30 ml) lemon juice and lemon zest, (cayenne) and garlic in small bowl.
6. Whisk in 1/3 cup (80 ml) olive oil. Taste and add more lemon or zest if desired.
7. Combine the lentils, mint, cilantro/parsley and cheese in a large bowl. Pour dressing over all, toss gently.
8. When beets are cool enough to handle, peel and quarter them.
9. Surround lentils with beets, and optional, drizzle with balsamic vinegar.
- modified "Better Nutrition"
* Beet greens are flavorful and nutritious, taste a little like Swiss chard.
As a side dish:
1. Remove the stems from the leaves.
2. Cut the stems into small pieces and lightly cut the leaves
3. Sauté the stems in a little olive oil, 1/2 chopped onion, 1-2 minced garlic.
4. Add the leaves and some chopped kalamata (Καλαμάτα) black olives.
5. Cook until the leaves have reduced down.
I made a simple salad of:
mixed lettuce and spinach leaves
cut avocado and cucumbers
cheery tomatoes cut in half
1. Remove the stems from the leaves.
2. Cut the stems into small pieces and lightly cut the leaves
3. Sauté the stems in a little olive oil, 1/2 chopped onion, 1-2 minced garlic.
4. Add the leaves and some chopped kalamata (Καλαμάτα) black olives.
5. Cook until the leaves have reduced down.
I made a simple salad of:mixed lettuce and spinach leaves
cut avocado and cucumbers
cheery tomatoes cut in half
-Mike
