- April
- Butterflied Leg of Lamb with Salsa Verde
- Potato Farls with Thyme Butter
- May
- Roasted Rhubarb with Ginger
- Asparagus, smoked salmon and goat cheese frittata
- June
- Thai Mussels
- Sautéed Beet Greens with Herby Lentils and Feta
- July
- Meringues with summer strawberries and lemon
- Lettuce, Three Ways (plus a bonus one!)
- August
- Green bean, Pea and Toasted Quinoa Salad
- Blueberry Yogurt Cake
- September
- Apple and Carrot Coleslaw
- Pork Medallions with Apples and Cream
- October
- Risotto with Roasted Butternut Squash and Goat’s Cheese
- Parsnip Chips with Herby White Bean Dip
- November
- Chicken Pot Pie with a Cornbread Top
- Whisky Glazed Brussels sprouts and shallots
- December
- Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes
- Leek, Fennel and Basil Tart
- January
- Carrot and Olive Oil Cake
- Scallops with Thai Sweet Chilli Sauce and Greens
- February
- Flank Steak with Horseradish Cream
- Vegetarian Pozole with Shredded Cabbage
- March
- Sticky Ginger Salmon
- Caramelized Onion Soup with Baguette croutons
Sautéed Beet Greens with Herby Lentils and Feta
Products used in this Recipe
- Beet
- Fresh Herbs
Find Producers who have the Products used in this Recipe
I don't know my Postal CodeIngredients
For the lentils:1 cup (250ml) dried green French lentils
1/4 cup (60ml) fresh lemon juice
¼ cup (60ml) olive oil
½ cup (125ml) diced red onion
For the beet greens:
1 bunch beet greens, washed well and patted dry
2 tablespoon (25ml) olive oil
½ (2ml) teaspoon salt
2 cloves garlic, minced
½ teaspoon (2ml) red chilli flakes
1 tablespoon balsamic vinegar
To finish:
1 cup (250ml) chopped fresh herbs – try a mixture, or just one of the following: flat leaf parsley, dill or mint
salt and pepper to taste
100g feta cheese, crumbled - optional
Method
Cook lentils according to package instructions. Drain well. While lentils are cooking, combine lemon juice, olive oil, onion and salt and pepper in a bowl. Toss well with warm lentils and set aside.
Chop beet greens - both stems and greens - into bite-sized pieces. Heat olive oil in a large fry pan. Add greens and salt – greens will spatter briefly. Stir continuously until colours brighten and leaves just become wilted, about 2 minutes. Stir in garlic and chilli flakes and sauté 30 seconds more. Stir balsamic vinegar through leaves and remove pan from the heat.
Add lentils to greens along with herbs. Season with salt and pepper and taste. Adjust seasoning if necessary. Top with feta if desired.
Kitchen Notes:
Many different greens will work in this recipe: spinach (trim any long stems), kale (discard the tough spine), swiss chard or mustard greens.
Serve this dish straight up or alongside something more substantial, like pork medallions with apples and cream.
