By August 5, 2019July 13th, 2020Recipes

I bought some reduced to clear beets and needed to use them. They are in season in the U.K. in July and August so are a cheap and cheerful veg to include in your weekly shop. ⠀

4-6 whole beetroot
Feta cheese
1.5 cups of green lentils
Olive oil
Rapeseed oil
Salt & Black pepper

Preheat the oven to 180C⠀
Wash & roughly chop the beetroot, place in a roasting tray with salt, pepper and rapeseed oil then bake for 40 minutes. Turning halfway through.
Bring a small pan of water to the boil and add 1.5 cups of green lentils.
Boil for roughly 20 minutes until soft. Drain. ⠀
Once beets are done, leave to cool slightly. Then mix lentils, beets and crumbled feta together.
Stir through some fresh mint.
Drizzle with olive oil.
Season with salt and pepper.⠀

Kate Taylor

Author Kate Taylor

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