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.
One response to “Roasted Gold Beets, Cauliflower with Lentils and Rosemary”
[…] Roasted Gold Beet Cauliflower Lentil Salad with Roseamry […]