Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Caramelized Beet-Lentil Pilaf Be the first to rate & review! By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on September 23, 2019 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 4 Simple, affordable, and a complete protein—there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice and quick-cooking lentils make a hearty and satisfying vegetarian bowl. To dress things up and deepen the flavor, quick-cooking grated beets were caramelized and then simmered them with the grain mixture, and it's all topped off with a dollop of creamy yogurt and a sprinkle of Aleppo pepper. Ingredients ¾ cup brown lentils, rinsed ¼ cup extra virgin olive oil, plus more for serving 1 onion, thinly sliced 1 medium golden beet, greens and stems chopped, root peeled and coarsely grated Kosher salt ½ teaspoon ground cumin 1 cup long-grain white rice Yogurt, for serving Aleppo pepper, for serving Directions Add lentils to a small saucepan and cover with 3 inches of water. Bring to a boil, then reduce to a simmer and partially cover. Cook until lentils are almost tender, 10 to 12 minutes; drain. In a large straight-sided skillet, heat olive oil over medium heat. Add onion, grated beets, and a generous pinch of salt and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes. Add 1 teaspoon salt, cumin, and rice and cook until rice looks opaque, 1 to 2 minutes. Stir in 1 1/2 cups water and lentils and bring to a boil. Reduce heat to low, cover, and simmer until rice is crisp-tender, 15 minutes. Uncover and top with beet greens. Cover and cook until greens are bright green and tender, 5 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Serve with yogurt, Aleppo pepper, and a drizzle of oil. Cook's Notes If the greens don't come attached to your beets, Swiss chard will make a fine substitution. Rate it Print