Lentils with Sweet Beets recipe

Ingredients:

• 500g raw beetroot
• 12 shallots
• 3 tbsp. runny honey
• 2 tbsp. capers
• 1 tbsp. Dijon mustard
• 6 tbsp. olive oil
• 2 tbsp. lemon juice
• 350g green lentils
• 1 garlic clove

Method of Preparation:

1. Peel and quarter the beets and peel the shallots, halving them if they are large. Place into a roasting tin with the honey and 1 tbsp. of the oil and roast for one hour at 220C, uncovering and turning the vegetables over after half an hour. Meanwhile, cook the lentils.

2. Tip the lentils into a pan of boiling water and cook until tender. Once tender, drain and leave to dry slightly whilst you make the dressing.

3. Finely chop the capers and mince the garlic clove before whisking with the remaining olive oil, mustard, honey and the lemon juice. Once smooth, stir into the lentils.

4. When the beetroots and shallots are cooked, stir into the lentils and serve.

For a little bit of extra freshness, finely chop some fresh parsley and stir it into the dish. This recipe will serve four people as a side dish and two people as a main course.

Author: Laura Young.

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