Roasted beetroot and lentil salad recipe - Telegraph
1kg small 'Detroit Dark Red' and 'Burpee's Golden' beetroots, peeled
1 red onion, peeled
1 tbsp honey
2 tbsp unfiltered olive oil
2 tbsp balsamic vinegar
salt and pepper
250g precooked beluga lentils
1 handful of beet leaves, finely shredded
juice and rind of 1 orange
a few sprigs of mint and dill
100ml crème fraîche
Cut the beetroot and onions into quarters.
Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar.
Do not toss together as the red beets will stain the yellow ones.
Season with salt and pepper.
Roast the beetroot in a preheated 200°C/400°F/gas mark 6 oven for 45 minutes or until tender.
Spoon the lentils onto a plate and arrange the beet leaves around them.
Top with roasted beetroot, drizzle with the orange juice and scatter over herbs and orange rind.
Serve with a dollop of crème fraîche and extra oil and vinegar.
This salad is a match made in heaven with goat's cheese or grilled mackerel.
if you bought cooked beet it as an option:
combine the 1/3 cup inexpensive balsamic vinegar and 1 tablespoon maple syrup in a small skillet.
Cook over medium heat until the liquid is reduced by about half (if shoul lightly coat the back of a metal spoon).
Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
Toss the glaze with the roasted beets and chill until ready to serve.
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