Baked beetroots, celeriac, carrots and green lentils with pomegranate molasses

We love beetroots – pancar -,  celeriac – kereviz – and carrots – havuc – in Turkish cuisine. Root vegetables, and vegetables in general feature a lot in healthy, delicious Turkish cooking, based on seasonal produce. With my roots going back to southern Türkiye, Antakya, our natural condiment pomegranate molasses, nar eksisi, is used widely in our meals too. From Kisir, Spicy bulgur wheat salad with pomegranate molasses to Stuffed courgette/zucchini with chickpeas , ground meat in pomegranate sauce and more, this delicious, tangy sauce is much loved in our kitchen, very healthy too.

I recently baked beetroots, celeriac and carrots with red onions, and then mixed with cooked green lentils, served with a simple sauce of pomegranate molasses, olive oil and lemon juice. It turned out to be a light, healthy vegetarian course, packed with flavor. It works great with grills, pasta or as a delicious vegetarian meal on its own. Leftovers can be kept in fridge 2-3 days too. Here is also another Baked beetroot with pomegranate molasses and walnuts recipe, if you like to try out this one too.

I hope you enjoy making this delicious plant based dish, celebrating seasonal root vegetables and wholesome green lentils.

Turkish cuisine offers delicious, wholesome vegetarian choices, that I tried to showcase at my cookery book, SEBZE, they are doable too. You can get a copy here worldwide.

Afiyet Olsun,

Ozlem x

Baked beetroots, celeriac, carrots and green lentils with pomegranate molasses

 

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We love beetroots – pancar -, celeriac – kereviz - and carrots – havuc – in Turkish cuisine. Root vegetables, and vegetables in general feature a lot in healthy, delicious Turkish cooking, based on seasonal produce. I recently baked beetroots, celeriac and carrots with red onions, and then mixed with cooked green lentils, served with a simple sauce of pomegranate molasses, olive oil and lemon juice. It turned out to be a light, healthy vegetarian course, packed with flavor. It works great with grills, pasta or as a delicious vegetarian meal on its own. Leftovers can be kept in fridge 2-3 days too.

Author: Ozlem Warren

Recipe type: Plant based / Vegan

Cuisine: Turkish cuisine

Serves: 6

Ingredients

• 690g/1lb 8oz -6 medium raw beetroots, peeled, cut into small chunks
• 630g/1lb 6oz -1 medium celeriac, peeled and cut into small chunks
• 600g/1lb 5oz baby carrots, washed, topped and halved lengthways (or large carrots, cut in small chunks)
• 1 large red onion, peeled, cut into small wedges
• 140g/5oz green lentils, rinsed
• 60ml/4tbsp olive oil
• Salt and freshly ground black pepper
• For the pomegranate molasses sauce:
• 30ml/2tbsp pomegranate molasses
• 15ml/1tbsp water
• 60ml/6tbsp extra virgin olive oil
• ½ juice of lemon
• Salt and ground black pepper to taste
• Handful of flat leaf parsley, roughly chopped – to serve

Instructions

1. Preheat the oven to 200C/400F/Gas Mark 6
2. Put the prepared vegetables on a large baking tray. Drizzle with 4 tablespoon olive oil. Season with salt and ground black pepper.
3. Cover with foil and bake in the preheated oven for 35 minutes.
4. While the vegetables are baking, cook the green lentils. Place the rinsed green lentils on a medium pan. Pour in hot water and boil for 25 minutes over medium heat. Stir once in a while so the lentils won’t stick to the bottom of the pan. Once cooked, drain and rinse over cold water over colander/sieve. Set the cooked green lentils aside in a bowl.
5. After 35 minutes of roasting, check the vegetables and gently mix. Remove the foil and roast for a further 15 minutes, until tender and starting to colour at the edges.
6. Once baked, combine the cooked green lentils with the baked vegetables.
7. For the pomegranate molasses sauce; mix the pomegranate molasses, nar eksisi, with water, lemon juice and the extra virgin olive oil in a small bowl. Season with salt and freshly ground black pepper.
8. Pour the sauce over the baked vegetables and green lentils and combine gently.
9. Place the baked vegetables and lentils on a serving plate. Scatter over the chopped parsley and serve immediately.
10. Afiyet Olsun.

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