Beet Lentil Cakes with Cauliflower Puree

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Recipe and photo courtesy of Jenné Claiborne of Sweet Potato Soul.

Beet Cakes:
1/4 cup onion, diced
1/2 cup French lentils
1/2 cup sunchokes, peeled and diced
1 small beet, diced
2 tbsp Dijon mustard
1 tsp cumin
1/4 tsp sea salt + more to taste
1/4 tsp black pepper

In a pot, heat 1 tablespoon of olive oil. Add onions and saute until translucent. Add lentils and toast for a few seconds. Add 2 cups of water and bring to a boil. Cook for 15 minutes then add sunchokes. Cook until lentils are tender and liquid is completely absorbed, another 10 minutes.

Heat oven to 400° and line a baking sheet with parchment paper.
Place half of the lentils into a food processor, and lightly puree. Add puree to a large bowl, add remaining lentils along with diced beets, Dijon mustard, cumin, salt and pepper. Mix well to combine. Scoop out some of the mixture into your hands, about 1/4 cup, and form into patties. Place onto baking sheet and repeat until you’ve used all of the lentil mixture. Bake for 20 minutes.
Remove from oven to cool then enjoy over arugula and cauliflower puree. Top with tahini mustard cream.

Tahini Mustard Cream:
3 tablespoons Dijon mustard
3 tablespoons tahini
1/2 tsp cumin
1 tsp balsamic vinegar

In a small bowl mix Dijon, tahini and cumin. Stir in balsamic vinegar. You’ll have a thick cream to dollop on top of the lentil cakes.

Cauliflower Puree:
1 head cauliflower, chopped into small florets
1/2 cup parsley, chopped
2 tbsp tahini
1 tsp lemon juice, fresh squeezed
1 tbsp olive oil
1/4 tsp sea salt + more to taste
1/4 tsp black pepper
water to thin, if necessary

Steam cauliflower for about 10 minutes. Add to food processor along with tahini, salt, lemon juice and parsley. Blend and slowly pour in olive oil while the food processor is running. If you want the puree a little thinner, add a tablespoon or so of water. Add more salt an pepper to taste.

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