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Serves: 4

1kg Small Detroit Dark Red and Burpees Golden Beetroots, peeled

1 Red Onion, peeled

1tbsp Honey

2tbsp Unfiltered Olive Oil

2tbsp 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 Creme Fraiche

OK, I’ll admit it, this recipe is pretty much directly lifted from a delicious lunch I had sitting in the sun at my favourite London plant-lover’s haunt, The Chelsea Physic Garden. So sticky-sweet and satisfying, you won’t even notice how virtuously healthy it is.

  • words:
  • pictures: Jason Ingram

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