PREP TIME: 15mins COOKING TIME: 60mins

I love the sweetness of balsamic vinegar which reduces to a lovely sweet balsamic reduction which doubles up as a dressing which  I use to drizzle over the salad in the end.

 

 

 

SERVING SUGGESTION

I like to serve this with a handful of rocket or watercress on the side.

A strong salty cheese like feta or a good blue would be a good addition to crumbled over in the end.

INGREDIENTS
  • 350g baby beetroots, skin left on, scrubbed very well!
  • 2 cups of chopped kale, I used cavalo nero
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • black pepper

Lentils

  • 160g dried puy lentils
  • 2 1/2 cups hot water or vegetable stock
  • 1 bay leaf
  • 1 garlic clove
  • pinch of salt
  • 3 tablespoons chopped tarragon, dill, chives or parsley
  • pepper and lemon zest to season.
METHOD
  1. Pre-heat the oven to 200c
  2. In a roasting tin, add all the beetroot ingredients and mix well. Cover with baking paper or foil and roast for 30min. Remove, baste the beetroots with the glaze and continue to roast for 30 minutes or until the beetroots are soft. Cut the beetroots into bite sized pieces if large.
  3. Meanwhile, add the lentils, hot stock/water, bay leaf, garlic clove and pinch of salt to a medium saucepan, bring to a gentle simmer covered and cook until the lentils are soft but still has some texture and the water has evaporated,. Gently mash the garlic with a fork, add to a bowl and season with olive oil, salt. lemon zest and pepper.
  4. While the lentils are cooking, add the washed kale to a small saucepan, turn the heat up to a medium heat, add a drizzle of oil, pinch of salt and cook covered until the kale is soft.
  5. To serve, add the dressed lentils to a serving platter, add the beetroot and the kale. Season with salt & pepper and drizzle the glaze over the dish. Scatter with herbs. Enjoy.

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PREP TIME: 15mins COOKING TIME: 60mins

I love the sweetness of balsamic vinegar which reduces to a lovely sweet balsamic reduction which doubles up as a dressing which  I use to drizzle over the salad in the end.

 

 

 

SERVING SUGGESTION

I like to serve this with a handful of rocket or watercress on the side.

A strong salty cheese like feta or a good blue would be a good addition to crumbled over in the end.

INGREDIENTS

  • 350g baby beetroots, skin left on, scrubbed very well!
  • 2 cups of chopped kale, I used cavalo nero
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • black pepper

Lentils

  • 160g dried puy lentils
  • 2 1/2 cups hot water or vegetable stock
  • 1 bay leaf
  • 1 garlic clove
  • pinch of salt
  • 3 tablespoons chopped tarragon, dill, chives or parsley
  • pepper and lemon zest to season.

METHOD

  1. Pre-heat the oven to 200c
  2. In a roasting tin, add all the beetroot ingredients and mix well. Cover with baking paper or foil and roast for 30min. Remove, baste the beetroots with the glaze and continue to roast for 30 minutes or until the beetroots are soft. Cut the beetroots into bite sized pieces if large.
  3. Meanwhile, add the lentils, hot stock/water, bay leaf, garlic clove and pinch of salt to a medium saucepan, bring to a gentle simmer covered and cook until the lentils are soft but still has some texture and the water has evaporated,. Gently mash the garlic with a fork, add to a bowl and season with olive oil, salt. lemon zest and pepper.
  4. While the lentils are cooking, add the washed kale to a small saucepan, turn the heat up to a medium heat, add a drizzle of oil, pinch of salt and cook covered until the kale is soft.
  5. To serve, add the dressed lentils to a serving platter, add the beetroot and the kale. Season with salt & pepper and drizzle the glaze over the dish. Scatter with herbs. Enjoy.

Print Friendly, PDF & Email