Beetroot & lentils
I always set out to the local greengrocer with the best of intentions, aiming to buy some veg, thinking, ‘I’ll be really healthy’ that week. I buy loads of wonderful vegetables that just sit in the fridge, and Neil (my husband), will despair and end up turning these forgotten vegetables into gorgeous salads.
SERVES 4 PREP 15 mins plus marinating COOK 1 hr 10 mins EASY V
500g beetroot
2 garlic cloves, crushed
2 thyme sprigs
1 tsp light brown soft sugar
115ml red wine vinegar
100ml extra virgin olive oil
1 tsp Dijon mustard
200g puy lentils
handful of flat-leaf parsley, leaves and stems finely chopped
Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with foil,
