Traditional Iranian rice and lentil dish called adas polo.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- ¼ cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- salt and freshly ground black pepper to taste
- ½ cup extra-virgin olive oil
- 3 small golden beets
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
- 2 heads red leaf lettuce
- 1 cup seedless red grapes, halved
- ½ small red onion, sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
- Trim off the beets’ leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
- Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
- Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
- Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.
- If time permits, prepare the dressing and roast the beets the night before and store them in the fridge for super easy salad preparation the next day. Everybody’s taste varies when it comes to how much salad dressing to use, so it’s best not to add all of it at once. Drizzle the dressing until you reach your personal taste preference.
- Nutrition data for this recipe includes the full amount of salad dressing. The actual amount of salad dressing consumed will vary.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 177 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time trying golden beets and I thoroughly loved them! The dressing was amazing in this, even kept well the next day. I added a bit of toasted pine nuts to the top. Will make again, thank you lutzflcat