Roasted Beetroot and Lentil Dip
Votes: 1
This vibrant dip is rich in fiber, thanks to red beets and lentils.
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 190, total fat 13 G., saturated fats G., proteins 6 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 190, total fat 13 G., saturated fats G., proteins 6 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.
Roasted Beetroot and Lentil Dip Sauce - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g beets, peeled and cut into pieces
- 400g canned lentils, drained and rinsed well
- 3 tbsp. l. olive oil
- 2 - 3 tablespoons red wine vinegar
- 4 sprigs of fresh thyme
- 3 cloves garlic, minced
- 1/2 cup walnuts
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Cooking the dish according to the recipe:
- Preheat oven to 180°C with two racks in the middle.
In a baking dish, combine 1/4 cup water, 1 tablespoon oil, 2 tablespoons red wine vinegar, thyme, garlic, and 1/4 teaspoon salt. Add the beets and toss to coat. Cover the baking dish with foil and roast on the top rack of the oven until the beets are tender, about 1 hour, stirring halfway through. - Spread the walnuts on a baking sheet and toast on the bottom rack of the oven until lightly darkened and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 toasted walnuts and set aside for garnish.
- Remove the thyme from the baking dish and discard. Cool the beets and gently reheat the liquid, about 10 minutes.
In a food processor, add the beets, whole walnuts, lentils, the remaining 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, scraping down the sides of the bowl as needed. Add the remaining 1 tablespoon red wine vinegar, if desired.
Transfer the sauce to a small bowl and garnish with walnuts. Serve the dipping sauce with chips and vegetables.
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