by ENunn
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my 19 recipes »
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ENunn's Notes:
Expand6 medium unpeeled beets, scrubbed and trimmed Ask a question about this ingredient
1 medium onion, quartered lengthwise and sliced into 1/3-inch slices Ask a question about this ingredient
20 basil leaves, torn Ask a question about this ingredient
4 garlic cloves, finely minced Ask a question about this ingredient
1/3 cup good olive oil Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
3 cups French green lentils (or brown, but it won't be as good), picked over and rinsed Ask a question about this ingredient
4-5 cups chicken stock Ask a question about this ingredient
Simple Mustard Vinaigrette (below) Ask a question about this ingredient
Preheat oven 425. Place whole beets in a 13 x 19 x 2 inch (or thereabouts) pan. Strew with onion slices, basil leaves, garlic. Drizzle with the oil; sprinkle with salt and pepper. Cover tightly with foil; cook, without uncovering, for 1 hour and 15 minutes.
Ask a question about this stepWhile beets are cooking, place lentils in another similarly sized pan with 4 cups of the stock; tightly cover with foil.
Ask a question about this stepOnce the beets have cooked for 30 minutes (45 if you are using brown rather than French green lentils), place the pan of lentils in the oven. Check the lentils after they have cooked for 45 minutes (30 if you are using brown; they could get mushy). If the stock has been absorbed and the lentils are tender remove from the oven. Otherwise, continue to cook another 10-15 minutes or so, adding more broth if necessary to prevent the lentils from burning.
Ask a question about this stepMeanwhile, make Simple Mustard Vinaigrette: In a jar, combine 8 tablespoons olive oil, 1 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, 1/2 teaspoon salt, freshly ground black pepper. Screw lid on jar and shake vigorously until emulsified (the dressing, not yourself).
Ask a question about this stepOnce cooked, allow beets and lentils to cool, uncovered. Drain any excess broth from lentils if necessary. Remove beets from pan, reserving remaining delicious beet juice/onion/basil mixture. Peel beets and cut into 1-inch chunks. Gently combine lentils, juice/onion/basil mixture, and beets in a large bowl. Toss with about half the jar of Simple Mustard Vinaigrette; more to taste. Adjust salt and pepper. Serve at room temperature.
Ask a question about this stepThis sounds awesome! And I love french lentils so this is a no brainer for me.
Beets and lentils are two of my very favorite things on the planet, I can't wait to try this dish. You could keep this dish infinitely "fresh" by playing with the herbs used and vinaigrette ingredients. Really sounds excellent!
Love it, ENunn, though I plan to use thyme instead of basil when I make this tonight, given how beautifully fragrant thyme is when roasted, and how much I like thyme with anything that has mustard in it. Great tag-line, too, by the way. "Converts beet haters." Too funny! ;o)
Merrill is a co-founder of food52.
Thanks you guys! I agree that this is a nice template for other herbs and vinaigrettes. I'm just in love with the way each of the two main textures and flavors offset on another. Let me know what kind of experiments work for you, please! Obviously, some cheese couldn't hurt (even though I don't do it) and walnuts or hazelnuts but I also love tarragon and shallots/chives/scallions. Something to add crunch.