Warm golden beets give an earthy sweetness to lentils and a sharp mustard dressing.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 600 g golden beets, scrubbed and cut into 2 cm cubes
- 400 g cooked lentils
- 3 tbsp olive oil, divided
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp chopped dill
- 1/2 tsp salt
Method
- Heat oven to 200°C / 400°F. Toss beets with 1 tbsp oil and half the salt.
- Roast 35–40 minutes until fork-tender, turning halfway.
- Whisk remaining oil, salt, vinegar and mustard. Toss with lentils and warm beets; fold in dill.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Wasabi Radish Soba with Sesame Dressing
- Maple-Roasted Purplette Onions with Lentils
- Watermelon Radish Citrus Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
