Ingredients
- 35 oz (1 kg) mixed heritage beetroots/beets
- 3 red onions, cut into wedges
- 3½ cups (250 g) chestnut mushrooms, sliced
- 3 tbsp olive oil
- 5–6 sprigs freshly chopped rosemary
- 14-oz (1 x 400-g) can green lentils
- 6 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tsp caster/granulated sugar
- 1 garlic clove, finely grated
- freshly chopped mixed herbs (dill, chives, parsley), to serve
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Peel the beetroots/beets 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 beetroots/beets are soft.
- 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.
- 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.
