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

Eeeep, I'm back in LA--as in I just got back into town on a redeye 😳! While it's so nice to be home with Moses and Vienna and my bed (with clean sheets, thanks Mo), I am already missing Alaska, the crew: Molly, Kristan, Nik, and Gerry, and all my friends at Copper River Salmon. It was out of this world awesome--we saw glaciers, moose, and sea otters, we rode in a seaplane, learned to fillet salmon, and even learned a song about all the different types of salmon. More on all of that soon (I can't wait to share everything with you guys everything), I promise. This week, I'm working on book stuff, catching up on all my emails, and baking a cake to take to Maui with me for my goddaughter's first birthday! I'm making Molly's funfetti cake (from her book #mollyontherange) with homemade naturally dyed sprinkles a la Michelle and homemade naturally dyed rainbow chips from Sally. I cannot wait!!