Prep time:

Cooking time: 45 minutes

Total time:

Serves: 4


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


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1 Red Onion, peeled


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1tbsp Honey


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2tbsp Unfiltered Olive Oil


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2tbsp Balsamic Vinegar


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Salt and Pepper


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250g Precooked Beluga Lentils


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1 Handful of Beet Leaves, finely shredded


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Juice and Rind of 1 Orange


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A Few Sprigs of Mint and Dill


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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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