Reduce heat and simmer until tender, approximately 5-10 minutes. My package instructions use 2.5 cups water per 1 cup lentils. Use lentils that are for quick cooking dal.Measure 1 cup lentils after they have been cooked, drained & cooled.
Garnish with cumin seeds, pomegranate arils, radishes, EVOO, parsley and finishing salt. With a mortar and pestle, lightly crush the seeds. Do not walk away because seeds can burn quickly- this should only take 1-2 minutes. Shake skillet back and forth until seeds are lightly brown and their fragrance is released. Toast cumin seeds in a small, dry skillet on medium-low heat without oil. Serve at room temperature and garnish before serving. With a silicone spatula, transfer to a bowl. If extra oil is leftover, use for garnish below. Blend until smooth for at least 2 minutes- this will ensure a creamy texture. Add olive oil slowly, a few tablespoons at a time until desired consistency is reached. Trim ends.īlend beets, lentils, cumin, garlic, salt and lemon juice together in a food processor or high powered blender. Lay wrapped beets on a small baking sheet and bake for 45-60 minutes. Wrap tightly with one layer of parchment paper and foil. Season the outside flesh with course sea salt. Leave a little damp so that the salt sticks to the skin’s surface. finishing salt like Maldon or French Grey Sea Salt.1 tablespoon parsley or cilantro, finely chopped.1 teaspoon whole cumin seeds, dry toasted and lightly crushed.1 tablespoon at a time up to 1/3 cup olive oil.1 cup yellow lentils or split yellow mung beans (for quick cooking dal), cooked according to package instructions.2 golden beets, medium size, about 1 cup roasted, peeled & mashed.As shown below, I’m celebrating fall by adding jeweled pomegranate arils, sliced cucumbers, radishes and beetroot chips ❤️ Garnish and serve with whatever you prefer to eat. After these two steps are completed, everything is blitzed together in a food processor. While the beets are roasting, the lentils come together in about twenty minutes. The lentils I’ve used are a quick cooking lentil, which are used to make chana dal. There are a few initial steps involved in preparing this dip but I guarantee that this recipe is well worth making.
My daughter who can’t fathom eating a whole roasted beet inhaled it. The sweetness from roasted beets combined with the heartiness of yellow lentils makes for a unique yet satisfying snack or appetizer. This dip has instantly become a favorite of mine. Also, I was aiming for a more subtle flavor which is found in golden beetroot as opposed to the stronger, bolder red beets. I eat them often, sliced up in my Roasted Golden Beet Salad. I love red beetroot but since I’m using yellow lentils for this recipe golden beetroot seemed like a perfect match. It made me happy to read that many of you are not tossing the greens but instead lightly sautéing them with oil, garlic, lemon, salt and pepper-a hearty meal in itself! Others, prefer drinking them in a soup known as borscht. I loved reading everyone’s replies many of you enjoy them thinly shaved in a salad with balsamic vinaigrette and goat cheese or simply roasted with salt and pepper. If you follow me on Instagram, I recently asked my friends to share their favorite ways of eating beets. Pureeing lentils into a smooth and creamy dip is so tasty and healthy for you too.īecause it is fall, I wanted to blend the earthy flavors found in beets. My talented friends Nancy who writes the blog Urban Kitchen Apothecary and Anuja who celebrates colorful food on her blog The Pepper Cook have made variations of lentil dips before which looked utterly delicious.Īfter seeing their versions, I was hooked. I’ve had it in my head to make golden beet dip for quite a while now.
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