Summary

It's a balance of complementary flavours and one of my favorite ways to eat beetroot. If you can find golden or cany-striped beets, even better as their sweetness works perfectly.

Category: N/A

Seasonal: Summer

Total Time: 60 minutes

Yield: 4 servings

Calories: None

Ingredients

• 600g beetroot, mixed colours if possible
• 4 red onions,
• 4 garlic cloves
• Olive oil
• Sea salt and freshly ground pepper
• 1 teaspoon caraway seeds
• 40g walnuts
• 150g green or puy lentils
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• 3 tablespoons extra virgin olive oil
• 1/2 bunch of flat-leaf parsley
• 1/2 bunch of mint
• 50g wild rocket

Steps to Prepare

1. Preheat the oven to 200 degrees / fan 180 degrees / gas mark 6. Peel beetroot and cut into 2 - 3 cm chunks and wedges.
2. Peel and cut the onions into similar sized wedges. Crush the garlic in its skin.
3. Place all the vegetables in a roasting tray and drizzle with olive oil, season well and scatter the caraway seed. Toss together and place in the oven for around 50 - 60 minutes, until caramelised and the beetroot is cooked through.
4. Place walnuts in a small tray and toast them in the oven for the last 5 minutes, so they become lightly golden. Remove the two trays from the oven and leave to cool for at least 10 minutes.
5. Meanwhile, cook the lentils on a simmer for 18 - 20 minutes until tender but not mushy, the drain thoroughly.
6. In a large serving bowl, mix the red wine vinegar with Dijon mustard, honey and extra virgin olive oil, and season, whisk together. Then stir in the drained lentils and roasted veg. Roughly chop the walnuts and add to salad just before serving with the rocket.