roasted beets Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:54:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg roasted beets Archives | GFF Magazine https://gffmag.com 32 32 Masala Lentils with Roasted Baby Beets Recipe https://gffmag.com/gluten-free-masala-lentils-roasted-baby-beets-recipe/ https://gffmag.com/gluten-free-masala-lentils-roasted-baby-beets-recipe/#respond Mon, 01 Jan 2024 20:56:00 +0000 https://gffmag.com/?p=203876 Read More]]> Simple, healthy, and satisfying, this fresh and flavorful recipe for beets and lentils by Gayle Pirie of San Francisco’s Foreign Cinema restaurant is approachable and transformative. It looks and feels fancy, yet is loaded with nothing but the good stuff. Also, it keeps well in the fridge for up to a week, making it something you’ll want to create over and over again as a fabulous snack, green salad embellishment, or sensational side dish. 

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Masala Beluga Lentils with Roasted Baby Beets

You need only six ingredients — and one is salt! — to make this flavorful dish. Add a seventh — greens — for a little crispness and visual flair. FYI, garam masala, an Indian spice blend, can be found at many grocery stores and Indian markets.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 203kcal
Author Erika

Ingredients

  • 12 baby beets
  • 1 1/2 cups beluga lentils small black lentils
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar or other vinegar
  • 1 tablespoon garam masala
  • Small handful of mâche or baby salad greens for garnish (optional)

Instructions

  • Preheat the oven to 375°F. Place the beets and 1⁄4 cup water in a small roasting pan, cover with foil, and roast for 40 to 50 minutes, or until the beets are just tender to the touch. Cool and peel the beets with a paring knife, and then cut each beet into quarters and set aside.
  • Meanwhile, combine the lentils and 3 cups of water in a small saucepan over medium heat. When the water boils, reduce the heat to a low simmer, add the salt and olive oil and cook, uncovered, stirring every 5 minutes, for 15 minutes, or until the lentils are still firm and intact, but starting to be creamy inside.
  • Drain any excess water, stir in the vinegar and garam masala, remove the pot from the heat, and transfer the lentils to a bowl to cool. If desired, add more salt, oil, vinegar, or garam masala to taste, then transfer lentils to a serving dish, garnish with the beets and greens, and serve warm or cold.

Nutrition

Calories: 203kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 203mg | Fiber: 9g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 3mg

Photography Maren Caruso

]]> https://gffmag.com/gluten-free-masala-lentils-roasted-baby-beets-recipe/feed/ 0 Roasted Beets with Coconut Milk, Curry Leaves, and Indian Spices Gluten-Free Recipe https://gffmag.com/roasted-beets-with-coconut-milk-curry-leaves-and-indian-spices-gluten-free-recipe/ https://gffmag.com/roasted-beets-with-coconut-milk-curry-leaves-and-indian-spices-gluten-free-recipe/#respond Tue, 14 May 2019 08:37:18 +0000 https://gffmag.com/?p=221752 Read More]]> This creamy beet salad strays wildly—and for the better— from the same old same olds. If you can’t find curry leaves or nigella seeds, make this Indian side dish recipe anyway and use whatever seeds you have.

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Roasted Beets with Coconut Milk, Curry Leaves, and Indian Spices Gluten-Free Recipe

Servings 8
Author Troy MacLarty

Ingredients

  • 12 medium red beets, rinsed and ends trimmed
  • 4 medium gold beets, rinsed and ends trimmed
  • 4 tablespoons canola oil
  • 15 curry leaves
  • 1 shallot, thinly sliced
  • 1 serrano chile, seeded and thinly sliced
  • 1 (13.5-ounce) can coconut milk
  • 6 tablespoons white wine vinegar
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds (optional)
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon black mustard seeds
  • 1/2 bunch cilantro, coarsely chopped, for garnish (optional)

Instructions

  • Preheat the oven to 400°F. Place the beets in a large baking dish, cover tightly with foil, and roast until the beets are easily pierced with a knife, about 1 hour. Let cool.
  • In a sauté pan over medium heat, warm 2 tablespoons of the oil and sauté the curry leaves, shallot, and chile, stirring occasionally, until the curry leaves are crispy, 3 to 4 minutes. Add the coconut milk, bring to a simmer, then cook until reduced by one-quarter, about 10 minutes. Add 4 tablespoons of the vinegar and season with salt. Let cool.
  • Keeping the red and gold beets separate, peel and cut them into 1-inch pieces.
  • Put 4 teaspoons of the vinegar, 1/4 teaspoon salt, and the red beets in a large mixing bowl and toss.
  • In a separate mixing bowl, add the remaining 2 teaspoons vinegar, 1/4 teaspoon salt, and the gold beets and toss. Let macerate for 30 minutes.
  • Add two-thirds of the coconut milk marinade to the red beets and toss. Add the remaining marinade to the gold beets and toss. Let both marinate for at least 30 minutes.
  • In a small pot, combine the remaining 2 tablespoons oil and the cumin, nigella, and yellow and black mustard seeds and cook over low heat until the cumin is lightly browned, about 3 minutes. Remove from the heat and let cool to room temperature.
  • To serve, place the red beets on a platter and top with the gold beets. Spoon the seed mixture over the beets and garnish with the cilantro.

Photography John Valls

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