We’ve been using up the last of our beetroots which were harvested in autumn and have been storing well. This is a popular recipe, and makes a good healthy lunch on a cold day!
Ingredients: (Serves 2)
- 3-4 small beetroot
- 75g puy lentils
- 3-4 handfuls kale leaves, washed and roughly chopped
- 2 cloves garlic, crushed
- 1tsp cumin or fennel seeds
- 50g hard coats cheese, crumbled
- Olive oil
- Veg stock (fresh or a stock cube)
- Sea salt & pepper
- Squeeze lemon juice
- Cover the beetroot (whole) with water and bring to the boil. Cook for 45mins until they are soft.
- Meanwhile, cook the lentils in veg stock according to pack instructions. Strain and set aside once cooked.
- Once the beetroot are cooked, wait until they are cool enough to handle. Then peel, and crush them between your palms (or chop with a knife – but we like crushing for the irregularity of pieces!)
- Heat some olive oil in a non-stick frying pan on a high heat
- Add the garlic and fry for 2-3 minutes. Add the cumin/fennel seeds and the beetroot. Cook for 5-6 minutes until the beetroot takes on a bit of colour.
- Add the kale and lemon juice and cook for 2-3 minutes.
- Toss with the goats cheese and lentils, season with salt and pepper and a little olive oil and serve.