Roasted Artichokes & Beets over Pink Rice with Red Lentil & Beet Greens Soup
We harvested these beautiful beets yesterday. Pulling beets from the garden is so much fun. I used them to make Lentil and Beet Green Soup, and Roasted Beets, Sweet Onions & Artichoke Hearts over Pink Rice. I served them with the rest of our pickled green beans from last week, which were extra delicious after sitting in the garlicky vinegar for a week. Yum! This was so fresh and delicious right out of the garden.
Northern gardeners can start planting beets as soon as the ground thaws, they grow well in cold temperatures. Mine are planted in a raised garden bed, in a very sunny spot, in loose, loamy soil that has lots of compost added. We started them from seed back in January. The gold ones are growing faster than the red ones, they’re larger than the red ones at this point, but I think the red ones will catch up.
Beets are versatile and the greens are delicious too. Here’s how we made this delicious & healthy lunch.
Cook Rice. I like to cook rice like pasta, in lots of boiling salted water until it still has a little bit of a bite, and then drain through a mesh strainer and cover to steam while I cook everything else.
For the roasted beets: Heat oven to 375. Wash and peel the top of the beets, cut them in half & add to a roasting pan with chopped sweet onions, a drizzle of olive oil, salt and pepper. Cover with foil and roast for about 40 minutes or more until cooked through. Add 1 can drained artichoke hearts at the end and return to oven for another 15 minutes until hot. Serve over rice with lemon wedges.
For the soup, sauté 1 chopped onion, 2 chopped celery stalks, 1chopped carrot and 3 minced garlic cloves in olive oil until fragrant. Add rinsed lentils, (I used small red lentils), 3 - 4 cups veggie or chicken stock, 2 tablespoons tomato paste, 1 tblsp chopped fresh parsley, celery salt and fresh ground pepper, 2 tsp sumac, 1/2 tsp coriander powder, 1 bay leaf & a pinch of cumin. Bring up to heat then simmer on med low. Rinse and chop beet greens and add those to the soup. Garnish with a sprinkle of sumac and a little turmeric.