Best 2 Roasted Beet And Lentil Dip Recipes
Indulge in a symphony of flavors with our exquisite Roasted Beet and Lentil Dip, a culinary masterpiece that tantalizes the taste buds. This vibrant dip is a harmonious blend of earthy roasted beets, savory lentils, and a medley of aromatic spices. Experience the perfect balance of sweetness, tanginess, and a hint of smokiness in every delightful bite. Served with an assortment of crisp crackers, fresh vegetables, or warm pita bread, this dip is an irresistible appetizer or snack that will leave you craving more. Prepare to elevate your culinary repertoire with this easy-to-follow recipe that promises to impress even the most discerning palate.
In addition to the Roasted Beet and Lentil Dip, this article offers a delightful selection of dip recipes that cater to diverse tastes and preferences. Embark on a culinary journey with our Creamy Avocado Dip, a velvety smooth and refreshing dip made with ripe avocados, tangy lime juice, and a touch of cilantro. For a zesty and flavorful experience, try our Spicy Black Bean Dip, a vibrant blend of black beans, roasted corn, and a medley of spices that pack a punch. And if you're craving a classic, our Hummus Dip with Tahini Sauce is a timeless favorite, made with creamy chickpeas, tahini, and a drizzle of olive oil. Each dip is a culinary masterpiece, perfect for any occasion, whether it's a casual gathering, a festive party, or a simple snack to enjoy at home.
GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
- Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
- To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
- To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 6 grams
BEET AND LENTIL SALAD WITH CHEDDAR
This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.
Provided by Hetty McKinnon
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
- While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.
Tips:
- Choose firm and smooth beets, without blemishes or bruises. - To enhance the flavor of the beets, roast them at a high temperature. - Allow the beets to cool completely before handling them, as they will be very hot. - If you don't have a food processor, you can mash the beets and lentils with a fork or potato masher. - For a smoother dip, strain the mixture through a fine-mesh sieve before serving. - Serve the dip with pita bread, crackers, or vegetable crudités. - Garnish the dip with fresh herbs, such as cilantro or parsley, for added flavor and color.Conclusion:
This roasted beet and lentil dip is a delicious and healthy appetizer or snack that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and earthy flavor, this dip is sure to impress your guests. So next time you are looking for a tasty and nutritious dish, give this roasted beet and lentil dip a try!
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