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.
- words: James Wong
- pictures: Jason Ingram
You may also like
Lamb tagine
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
Giant cous cous with roasted winter vegetables & pomegranate molasses dressing
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Smoked Mackerel Pâté
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...