Author Notes
Combining many of my favorite flavors and ingredients, this dish is great any time of year and pleases my husband who is doesn't normally favor middle-eastern flavors. There are many components to this recipe and each separate component can be made ahead and then reheated to eat with freshly made flatbread. On a rushed day, use purchased pita-type bread to serve instead. —Rebecca Fallihee | GUTSy Performance Nutrition
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Ingredients
- Main Ingredients
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10
medium-sized beets, scrubbed and tops and bottoms removed
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1 cup
lentils
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3 cups
water
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1/2
lemon, juiced
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1
clove garlic, crushed
-
1/2 teaspoon
cumin
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sea salt, to taste
-
4-6
flat breads or pitas (gluten-free if necessary)
-
Fresh or dried dill, for garnish
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Fresh or dried rose petals, for garnish
- Lemon-Tahini Cream + Spiced Hazelnuts
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2 tablespoons
tahini
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1.5 tablespoons
fresh lemon juice
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2-4 tablespoons
water (as needed)
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1
small garlic clove, minced
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salt and ground black pepper, to taste
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1 tablespoon
olive oil
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1 dash
ground allspice
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2
bay leaves
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1/8 teaspoon
cinnamon
-
1/4 cup
roasted hazelnuts, coarsley chopped
-
1/8 teaspoon
salt
Directions
- Main Ingredients
-
Halve or quarter beets. In a large piece of foil, wrap all of the beets and roast in an oven, preheated to 400 degrees F, for 45-60 minutes. Check part way through for doneness, by opening up the foil bundle and stabbing with a fork. The beets should be tender all the way through. When done, remove from the oven and let cool slightly. Then, slice them into smaller pieces.
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Bring lentils and water to a boil in a medium saucepan. Turn down to a simmer and cook for 20-30 minutes, until soft. Remove from the heat and stir in the remaining ingredients. Set aside.
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To serve, spread tahini cream onto the flatbread, top with lentils, sliced beets, and hazelnuts. Garnish with rose petals and dill.
- Lemon-Tahini Cream + Spiced Hazelnuts
-
For the Lemon-Tahini Cream, puree the tahini, lemon juice, water, and garlic clove in a food processor. Add additional water or lemon juice to reach the desired taste and consistency. Add salt and pepper to taste.
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For the spiced nuts, heat oil over medium heat in a small sauté pan. Add spices and bay leaves and toast until the spices start to smell fragrant, about 4-5 minutes. Remove from the heat and stir in the hazelnuts and salt. Set aside.
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