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Categories:
olive oil garlic acorn red beets golden beet serrano pepper white asparagus corn radishes lentils Feta cilantro pumpkin seeds sumac paprika turmeric
Viewed: 71 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 small acorn squash
- 2 red beets
- 1 golden beet
- 1 serrano pepper
- 1 bunch white asparagus
- 1 ear of corn
- 2 radishes, large, sliced thin
- 1/2 cup lentils (cooked)
- 1/4 cup feta (preferably Bulgarian)
- 1/4 cup cilantro
- 1/4 cup pumpkin seeds
- sumac
- paprika
- turmeric
Method
- Preheat oven to 450.
- Prep the veggies: Peel the beets and cut into 1/8ths. Smash the garlic and roughly chop. De-seed the pepper and finely chop. Peel the white asparagus and cut into 2" segments. Peel the squash and cut into small chunks.
- In a large bowl, add the olive oil, beets, squash, asparagus, garlic and pepper. Sprinkle generously with salt, paprika and turmeric. Mix well and spread evenly on a baking sheet covered in parchment.
- Place in oven and roast for 25 minutes. Halfway through, pull out and mix everything up.
- While the vegetables roast, prepare everything else. In the same bowl you used to mix everything, add the ear of corn, sliced radishes, cooked lentils and feta cheese.
- Place cilantro on cutting board. Sprinkle evenly, and generously, with sumac. Mince the cilantro until it is almost a paste.
- Toast your pumpkin seeds in a dry pan.
- When you pull the vegetables out, toss well with the mixture in the bowl.
- Plate: Should serve two as a meal or four as a side. The mixture should go in the bowls, and then be topped with the cilantro-sumac mixture and toasted pumpkin seeds.
