Author: Sandra Valvassori, adapted from Gourmet Traveller
sandravalvassori.com
Servings: 6
Ingredients
8-10red beetstrimmed and scrubbed
2Tablespoonsextra-virgin olive oil
2Tablespoongood quality balsamic vinegar
Kosher salt and freshly cracked black pepper to taste
2cupsFrench lentilsrinsed (or brown or black, not red)
1large shallotthinly sliced on a mandolin
1/4cupchoice of chivesdill, parsley or a mix, finely chopped
1/4cupmicrogreens for garnishoptional
For yogurt dressing:
1cupfull fat Greek yogurt
1/4cuplemon juice
1garlic clovegrated or minced
2Tablespoonsextra-virgin olive oil
2Tablespoonschopped chives or dilloptional
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
Cut the greens off the beets, leaving about ½ inch of the stems still attached. Save the greens for another time. Wash the beets well and place them in a roasting pan or pie plate with 1/2-inch of water on the bottom. Tightly cover with foil and roast beets about 50-70 minutes (larger beets will take longer). You should be able to insert a paring knife easily into the center of the largest beet. When the beets are done, carefully remove the foil. Once cooled, peel them by slipping off the skins with your fingers and cut them into ½-inch wedges. Place them in a bowl and add the 2 tablespoons of olive oil, the balsamic vinegar, and the salt and pepper to taste. Toss well and set aside.
Meanwhile, bring a saucepan of water to the boil, add a big pinch of salt, add the lentils and cook until tender (20-25 minutes). Drain well.
For yogurt dressing:
Combine ingredients in a bowl and season to taste.
To serve:
Arrange beetroot, lentils, shallot and herbs on a platter, drizzle with yogurt dressing and serve.