Roasted golden beets with lentils, soft herbs and lemon-saffron yogurt from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 41) by Hetty McKinnon

  • saffron
  • lemons
  • brown lentils
  • Greek yogurt
  • golden beets
  • white balsamic vinegar
  • soft herbs of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for soft herb suggestions. Can substitute beetroots or target beetroots for gold beetroots.

  • Lepa on February 28, 2018

    I wasn't crazy about this. If I had read @sosayi's note, I might have made adjustments and ended up with a dish I liked better. I used brown lentils and the dish tasted a bit too muddy. I kept adding lemon but never got a good, balanced taste. I used dill and cilantro for the herbs. I diced the beets, following the recipe, and the finished product was very unattractive.

  • sosayi on November 08, 2017

    Both the initial meal and the subsequent leftovers were delicious, and the flavor got even better over time. While I did enjoy it, there were a few changes I made: 1) beluga lentils in place of brown; 2) extra lemon juice; 3) extra vinegar. I've regularly found that I need to add more acid to Hetty's recipes, so I'm not surprised. I probably doubled the quantities of both, if not more. For my soft herbs, I used cilantro, mint, dill and parsley. I'd also note that the saffron got mostly lost in this dish. I might switch it for turmeric (if I wanted to keep the color) or just add much more than a pinch. Lastly, the picture in the book looks nothing like what I ended up with. Partly, that's due to my darker lentils, but she also shows the beets as wedges, not 1/3-in squares which she instructs you to cut them into, with a far smaller proportion of lentils and more yogurt. I think I'd roast whole beets (and then peel and slice) in the future, and perhaps assemble a layered salad instead.

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