2019-11-01 In The Moment

Calm Christmas

1

Preheat the oven to 190°C/375°F.

Peel the beetroot and cut them into

wedges. Arrange them over the base of a

sheet pan. Add the onions to the pan and

scatter the mushrooms evenly over the

top. Drizzle with olive oil and scatter over

the chopped rosemary. Roast for about

45-50 minutes, until the beetroot are soft.

2

Drain and rinse the lentils and spoon

them onto the sheet pan. Return the

pan to the oven for 5 minutes, until the

lentils are heated through.

3

Mix the olive oil, balsamic vinegar,

sugar and garlic together. Remove

the pan from the oven, drizzle over

the dressing, scatter over the freshly

chopped herbs and serve warm, or at

room temperature.

Roasted

heritage

beetroot with

green lentils

& balsamic

dressing

This is a special dish – the

beetroot are both beautiful

to look at and to eat

METHOD

INGREDIENTS

SERVES 4

1kg (2lb 4 oz) mixed heritage

beetroot

3 red onions, cut into wedges

250g ( 3½ cups) sliced chestnut/

cremini mushrooms

3 tbsp olive oil

5-6 fresh rosemary sprigs,

chopped

400g (14 oz) can green lentils

freshly chopped mixed green

herbs (dill, chives, parsley),

to serve

For the dressing

6 tbsp olive oil

3 tbsp good-quality balsamic

vinegar

1 tsp caster/granulated sugar

1 garlic clove, finely grated

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Recipe reproduced

with permission

from The Flexitarian

Cookbook –

Adaptable

Recipes for Part-

Time Vegetarians

and Vegans (Ryland

Peters & Small,

£ 1 4. 99 ), out now.