January: 3 Vegetarian Recipes with Storage Vegetables
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Recipes in this Video
3 recipes
This dish combines earthy roasted beets and protein-rich lentils, common in Mediterranean and Middle Eastern cuisines. The caramelized onions add sweetness, while marinated feta provides a creamy, tangy contrast. It's a vibrant, nutritious option that reflects the region's emphasis on fresh, seasonal ingredients. Today, variations abound, with many incorporating different herbs or proteins to suit personal tastes.
Ingredients
- ●beets
- ●green lentils
- ●onions
- ●dill
- ●feta cheese
- ●olive oil
- ●balsamic vinegar
- ●garlic
- ●salt
- ●black pepper
- ●lemon juice
- ●honey
- ●mustard
- ●water
- ●bay leaves
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Wrap beets in foil and roast until tender, about 45-60 minutes.
- 3Let beets cool, then peel and dice into cubes.
- 4Rinse lentils under cold water and drain.
- 5In a pot, combine lentils, water, and bay leaves; bring to a boil.
- 6Reduce heat and simmer until lentils are tender, about 20-25 minutes.
- 7Drain lentils and discard bay leaves; set aside.
- 8In a skillet, heat olive oil over medium heat and add sliced onions.
- 9Cook onions, stirring occasionally, until caramelized, about 15-20 minutes.
- 10Add garlic and cook for an additional minute until fragrant.
- 11In a large bowl, combine roasted beets, lentils, caramelized onions, and dill.
- 12In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, mustard, salt, and pepper.
- 13Pour dressing over the beet and lentil mixture and toss gently to combine.
- 14Top with crumbled feta cheese before serving.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: cottage cheese
Goat cheese adds creaminess with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and neutral in flavor.
Techniques
roastingsautéing
Equipment
ovenpotskilletbowlwhisk
🌶️🌶️🌶️Lowmilk
Also Known As
Beet and Lentil SaladRoasted Beet Salad
vegetariangluten-free
Ingredients
- ●1 lb carrots, peeled and cut into sticks
- ●1 cup quinoa, rinsed
- ●2 cups vegetable broth
- ●2 tbsp olive oil
- ●1 tsp ground cumin
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp honey
- ●1/2 cup tahini
- ●1/2 cup plain yogurt
- ●1 tbsp lemon juice
- ●Fresh parsley, for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the carrot sticks with olive oil, cumin, salt, and black pepper until well coated.
- 3Spread the carrots on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- 4While the carrots are roasting, bring the vegetable broth to a boil in a medium saucepan.
- 5Add the rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 6In a small bowl, whisk together tahini, yogurt, honey, and lemon juice until smooth. Adjust seasoning if necessary.
- 7Once the carrots and quinoa are done, combine them in a large serving bowl.
- 8Drizzle the tahini yogurt sauce over the quinoa and carrots, and toss gently to combine.
- 9Garnish with fresh parsley before serving.
Equipment
baking sheetmedium saucepanlarge bowlsmall bowlwhisk
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 medium winter squash (such as butternut or acorn)
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 can (15 oz) white beans, drained and rinsed
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup red onion, finely chopped
- ●2 cloves garlic, minced
- ●1 red chili, finely chopped
- ●1 lime, juiced
- ●1 tsp honey (or agave for vegan option)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the winter squash in half lengthwise and scoop out the seeds. Cut each half into wedges.
- 3In a large bowl, toss the squash wedges with olive oil, salt, and black pepper until evenly coated.
- 4Arrange the squash wedges in a single layer on a baking sheet lined with parchment paper.
- 5Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through.
- 6While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together the minced garlic, chopped chili, lime juice, honey, and a pinch of salt.
- 7In a separate bowl, combine the white beans, chopped cilantro, and red onion. Drizzle with some of the vinaigrette and toss to combine.
- 8Once the squash is done roasting, remove it from the oven and let it cool slightly.
- 9Serve the roasted squash wedges topped with the white bean mixture and drizzle with additional vinaigrette as desired.
Equipment
baking sheetparchment papermixing bowlswhisk
🌶️🌶️🌶️Low
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