Sticky Balsamic Beetroot and Puy Lentil Traybake

Ingredients

• 600 g raw beetroot
• 250 g puy lentils
• 3 tbsp balsamic vinegar
• 2 red onions
• 10 g fresh thyme
• 600 ml vegetable stock
• 3 garlic cloves
• 3 tbsp olive oil
• 60 g walnuts
• 80 g rocket

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Peel and cube the beetroot and cut the red onions into wedges.

2. 2

   Toss the beetroot and onion with olive oil, balsamic vinegar, thyme sprigs, and crushed garlic. Spread over a roasting tray and roast for 30 minutes.

3. 3

   Meanwhile, cook the puy lentils in the vegetable stock for 20–25 minutes until tender but still holding their shape. Drain any excess stock.

4. 4

   Scatter the lentils over the beetroot tray, toss gently, and return to the oven for 10 minutes.

5. 5

   Roughly chop the walnuts and toast in a dry pan for 2 minutes. Serve the traybake over rocket, scattered with toasted walnuts and an extra drizzle of balsamic.