Roast beetroot, lentils and walnuts

This recipe doesn’t have a specific origin but there are definitely influences from Eastern Europe. It’s a balance of complementary flavours and one of my favourite ways to eat beetroot. If you can find golden or candy-striped beets, even better as their sweetness works perfectly.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C/fan 180°C/gas mark 6. Peel the beetroot and cut into 2–3cm chunks and wedges. Peel and cut the onions into similar sized wedges. Crush the garlic in its skin. Place all the vegetables in a roasting tray and drizzle with olive oil, season well and scatter over the caraway seeds. Toss together and place in the oven for around 50–60 minutes, until caramelised on the edges and the beetroot is cooked through. Place the walnuts in a small tray and toast them in the oven for the last 5 minutes, so they become lightly golden. Remove the two trays from the oven and leave to cool for at least 10 minutes.

Step 2

Meanwhile, cook the lentils. Give them a rinse in a sieve then place in a pan and add enough cold water to cover by a few centimetres. Bring to the boil, then simmer for 18–20 minutes, until tender but not mushy. Drain the cooked lentils thoroughly. In a large serving bowl, mix the red wine vinegar with the Dijon mustard, honey and extra virgin olive oil, and season. Whisk together then stir in the drained lentils. When the vegetables are ready, toss them through the lentils also. Roughly chop the walnuts. Pick and roughly chop the herb leaves and add them, the walnuts and rocket to the salad just before serving, ideally at room temperature.