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 Turkey, 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. You can make your own pomegranate molasses with my recipe here, if you’d like.
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.
Baked beetroots, celeriac, carrots and green lentils with pomegranate molasses
Author: Ozlem Warren
Recipe type: Plant based / Vegan
Cuisine: Turkish cuisine
- 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
- Preheat the oven to 200C/400F/Gas Mark 6
- Put the prepared vegetables on a large baking tray. Drizzle with 4 tablespoon olive oil. Season with salt and ground black pepper.
- Cover with foil and bake in the preheated oven for 35 minutes.
- 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.
- 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.
- Once baked, combine the cooked green lentils with the baked vegetables.
- 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.
- Pour the sauce over the baked vegetables and green lentils and combine gently.
- Place the baked vegetables and lentils on a serving plate. Scatter over the chopped parsley and serve immediately.
- Afiyet Olsun.
Please join us to kick start the New Year at virtual cooking session on Friday, January 8th across time zones (9a Pacific Time, that’s 5p UK time) as we will be teaching healthy, plant-forward, family-friendly lentil and beans dishes from the Turkish and Indian cuisines. Prominent food writer and amazing cookery instructor Perinaz Avari is passionate about her native Parsi and Indian food, as I am about wholesome Turkish Cuisine. We would be delighted to have you with us at this delicous, wholesome, comforting class.
Please kindly see the class details and register at this link to join the class, we look forward to cooking together and taking you to a culinary journey to our homelands.
Please visit my Cookery Classes page for more upcoming Turkish cookery classes.
My sincere thanks to you all for your amazing response and support for Ozlem’s Turkish Table cookery book this year. This special book has been my way of celebrating my southern Turkish roots, passing down my mother and grandmother’s delicious, wholesome recipes as well as popular, authentic Turkish recipes to food lovers. It sold over 7,000 copies worldwide, won Gourmands Best in the World Award in Food Heritage category. I am delighted to share that its 4th print run now on its way. My very sincere thanks to GB Publishing and Pinar Foods UK and to you dear readers, for your amazing support. It’s been very special to share my homeland’s delicious, healthy recipes with you all and I can’t wait to keep on sharing even more.
Signed copies of Ozlem’s Turkish Table cookery book are available at this link here, it is delivered worldwide including the US. We are also delighted to offer you this special Ozlem’s Turkish Table apron. It is special to my heart, as it is made in Turkey, with my hometown Antakya’s celebrated daphne leaves in the hand embroidered design – this lovely apron could also make a wonderful gift for; you can get yours at this link. Delivered worldwide including the US.
Turkish Breakfast spread from Ozlem’s Turkish Table cookery book; photo credit: Sian Irvine Food Photography
My very best wishes to you all for the New Year, in good health, happiness and delicious food.
Mutlu Yillar, Afiyet Olsun,