Ingredients
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2 1/2 cups rinsed and drained lentils or Basmati Rice**
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10-12 small to medium red or golden beets
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1 dozen large carrots, with their tops on
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2 tbsp. olive oil
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1/2 cup chopped fresh herbs a combination of any of the following: parsley, thyme, chives or basil
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1/2 cup chopped carrot tops
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Grated zest of one organic lemon
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1/2 cup crumbled feta cheese
Instructions
- Remove the leafy tops from the carrots and beets. Reserve the carrot tops.
Wash and scrub the carrots and beets, removing any soil, leaving their skins on.
Place the whole carrots and beets in a large casserole dish with lid that is oven-safe or enameled iron pot. Add olive oil, fully coating the vegetables in oil.
- In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork.
- Place rinsed lentils in a medium saucepan. Cover them with water and bring to a boil.
Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not mushy. (Add water if necessary through the cooking)
- NOTE: If using Basmati rice, follow cooking directions on package. Rice will cook faster than the lentils so if you are in a hurry or just plain don’t care for lentils, Basmati is a great alternative
.
- Drain the lentils and place them in a large shallow serving bowl.
- If you're leaving out the lentils, just place the rice in a large shallow serving bowl.
- In a blender or food processor, puree the garlic, lemon juice, salt and olive oil and puree until thick and opaque and no chunks of garlic remain.
Pour this mixture over the lentils or Basmati.
Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together.
Season with a bit of salt and pepper if you wish.
- Place the roasted carrots and beets on top, then crumble the feta all around.
- Serve warm or cold.
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HERE ARE TWO SIMPLE WAYS TO BBQ YOUR BEETS:
BBQ GRILLED, EATEN WITHOUT SKINS
(Technique from Martha Stewart
)
2 pounds beets, trimmed
1/2 cup ice
DIRECTIONS:
STEP 1:Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
STEP 2:Rub off skins with paper towel.
STEP 3: Cut beets into wedges.
STEP 4: Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.
BBQ GRILLED, EATEN WITH SKINS
(Technique from Cousin Ed)
Heat the grill to medium-hot .You should be able to hold your hand about an inch over the cooking grate for about 2 seconds.
DIRECTIONS:
STEP 1: Do not peel, just slice the beets.
STEP 2: Brush the beets with olive oil and sprinkle lightly with sea salt.
STEP 3: Place the beets on the grill. If using a gas grill, close the cover. Cook 8 to 10 minutes, turn, and continue cooking until the beets are tender and grill-marked, another 8 to 10 minutes.
STEP 4: Serve the beets hot, warm, or at room temperature, drizzled with olive oil.
