Roasted beetroot with lentil and onion topping
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 4raw beetroots
- 2 tbspolive oil
- ½ bunchrosemary
- ½ tspsalt
- a littlepepper
- 100 gbeluga lentils (beluga)
- water
- 2 tbspbalsamic vinegar
- ¼ tspsalt
- 2 tbspolive oil
- 2onions
- ½ tspsalt
- a littlepepper
- 125 gricotta
- 150 gplain greek yoghurt
- ½ bunchpeppermint
- ¼ bunchrosemary
- ¼ tspsalt
- a littlepepper
Instructions
Step 1
Mix the beetroot, oil and rosemary in the prepared tray, season. Cover the tray with foil.Step 2
Approx. 1½ hrs. in the centre of an oven preheated to 200 °C. Remove, cover and allow to cool slightly.Step 3
Cook the lentils in boiling water for approx. 20 mins. until soft, drain. Add the balsamic, season with salt, set aside. Heat the oil in a frying pan. Add the onions, cook over a medium heat for approx. 15 mins., stirring occasionally until the onions turn brown and caramelize. Return the lentils to the pan, mix and season.Step 4
Mix the ricotta with the yoghurt and half of the herbs until smooth, season. Score the beetroot down the middle, push apart slightly, fill with the ricotta cream. Add the lentil and onion topping, garnish with the remainder of the herbs.