Roasted Gold Beets, Cauliflower with Lentils and Rosemary

October 5th, 2010 § 1 comment

Serves 6


INGREDIENTS

Olive oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
2 cups yellow or brown lentils
2 cups vegetable stock
¼ cup fresh rosemary leaves
¼ cup fresh thyme leaves
3 medium gold beets, peeled and chopped into 1-inch cubes
2 cups cauliflower florets
Salt and pepper

PREPARATION

Preheat oven to 350°F

In a medium sauce pan, add olive and sauté garlic and onions until translucent, or about 5 minutes.  Add lentils, stock, herbs, beets and cauliflower and season with salt and pepper.  Bring to a boil and cook for about 15 minutes.  Place in pre-heated oven uncovered for about 30 minutes or until lentils, beets and cauliflower are tender.

Tagged , , ,

§ One Response to Roasted Gold Beets, Cauliflower with Lentils and Rosemary

What's this?

You are currently reading Roasted Gold Beets, Cauliflower with Lentils and Rosemary at Recipes.

meta