Recipes Mains:

Roasted Golden Beets with Lentils, Soft Herbs, and Lemon-Saffron Yogurt

Hetty McKinnon
Roasted Golden Beets with Lentils, Soft Herbs, and Lemon-Saffron Yogurt


Serves 4 to 6 

  • 8 golden beets (about 3½ pounds; 1.6 kilograms), peeled and cut into ½ inch (1 cm) cubes 
  • 3 to 4 tablespoons extra-virgin olive oil 
  • 1 tablespoon white balsamic vinegar 
  • 2 cups (400 grams) brown lentils, rinsed 
  • 2 cups soft herb leaves (parsley, dill, cilantro, chives, mint, oregano, or tarragon)
  • Sea salt and black pepper 

Lemon-Saffron Yogurt 

  • Pinch of saffron strands 
  • 1½ cups (375 grams) Greek yogurt 
  • 2 tablespoons extra-virgin olive oil 
  • Squeeze of lemon juice 
  • Sea salt and black pepper 


  • Golden beets: red or target beets

The Prep

  1. Preheat the oven to 400 ̊F (200 ̊C). 
  2. Place the beets on a large baking tray, drizzle over 2–3 tablespoons of olive oil and the white balsamic vinegar. Season well with salt and pepper and roast for 30–35 minutes, or until the beets are tender. 
  3. Place the lentils in a saucepan and cover with plenty of cold water. Add a big pinch of salt. Bring to a boil, reduce to a simmer, and cook for 20–25minutes or until just tender. Drain. 
  4. To make the lemon-saffron yogurt, place the saffron strands in a small bowl and pour over 2 tablespoons of boiling water. Allow to steep for 10 minutes. When ready, add the yogurt to the saffron and water and stir to combine. Add the olive oil, squeeze in the lemon juice, and season well with salt and pepper. 
  5. To serve, combine the beets with the lentils and all the herbs. Fold the yogurt through, season with salt and pepper, and finish with a drizzle of olive oil.
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