blissful eats with tina jeffers: Balsamic beets with lentils

Being sick is no fun.  I have been down with a terrible cold for over two weeks and I sill feel awful.  We went to California for Spring break and the entire time I was coughing up a lung, trying unsuccessfully to get some sleep and just generally being miserable.  When we got back home I was craving something satisfying and comforting.  Beets do that for me, rich earthy and sweet they satisfy me when I’m feeling a little down.  Roasting them with a little balsamic vinegar and orange juice enhances their natural sweetness and serving them up over lentils with rich creamy Greek yogurt and fresh herbs makes this one of my favorite feel better foods.  I think I'm going to grab a blanket and a big bowl of beets and try to forget about being sick for at least a little while.  Have a great week and stay healthy!

Balsamic beets with lentils




For the beets:

2 pounds beets

1 medium red onion

½ teaspoon salt

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

zest and juice of one orange

¼ cup fresh herbs



For the lentils:

1 cup small green lentils

½ teaspoon salt

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil


greek yogurt for serving



Pre-heat the oven to 400 degrees.  Remove the leafy stems and roots of the beets and peel the beets with a vegetable peeler.   Slice the beets into ½ inch chunks.  Cut the onion in half and slice the onion into ½ inch slices.


Place the beets and onions in a shallow baking dish and toss with the olive oil, balsamic vinegar, honey, zest, orange juice and salt. Roast the beets for 45-50 minutes until the beets are tender when pierced with a knife.


While the beets are roasting prepare the lentils.  Cover the lentils with water, add the salt and bring to a boil.  Reduce to a simmer and cook uncovered 15-20 minutes until the lentils are tender.  Drain the lentils, return to the pan and stir in the balsamic vinegar and olive oil. 


To serve spoon the lentils into a large bowl top with the beets add a dollup of yogurt and sprinkle with the herbs.


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