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: James Wong
- pictures: Jason Ingram
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