Prep time:

Cooking time: 45 minutes

Total time:

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.

  1. Cut the beetroot and onion into quarters. Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar. Do not toss them together as the red beets will stain the yellow ones. Season with salt and pepper.
  2. Raost the beetroot in a preheated 200°C / gas mark 6 oven for 45 minutes until tender.
  3. Spoon the lentils onto a plate and arrange the beet leaves around them. Top with the roasted beetroot, drizzle with the orange juice and scatter over the herbs and orange rind.
  4. Serve with a dollop of crème fraîche and extra oil and vinegar. This salad is a match made in heaven with goats’ cheese or grilled mackerel

  • words:
  • pictures: Jason Ingram

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