Posts Tagged ‘gjelina style roasted beets with spiced lentils’

A few weeks ago, I saw an Instagram post by my friend Camas Davis, proprietor of the Portland Meat Collective. It was a shot of quartered beets with the greens attached and she mentioned she was cooking from the Gjelina cookbook. I’d always cooked the two separately; this idea of cooking them together intrigued me. And I had that book somewhere. More importantly, I had beets with the greens still attached in the refrigerator and no real plan for them. The timing was perfect so I rounded up my copy of Gjelina: Cooking from Venice, California by Chef Travis Lett and found the recipe. It seemed simple enough, small beets are roasted with the tops until the bulbs are tender and the greens are crispy. Simple enough until I made it. There was this one thing, this one annoying little direction, that had me cursing.



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