Cooking time: 45 minutes
1kg Small Detroit Dark Red and Burpees Golden Beetroots, peeled
1 Red Onion, peeled
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: James Wong
- pictures: Jason Ingram
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