Roasted Beet And Lentil Dip Recipes
BEET DIP
Steps:
- Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
- Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
- Season with salt and pepper, to taste. Taste and adjust seasonings.
Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams
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- Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
- Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about 18 minutes.)
- Strain to remove any remaining water, then return lentils to saucepan off heat. Season with salt and pepper, maple syrup, lemon juice, and olive oil. Stir to coat. Sample and adjust seasonings as needed. You want them to be flavorful on their own, and not bland, so don't be shy.
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