Maple Beets with Lentils & Horseradish
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Total: 45 mins
The earthy sweetness of beetroot meets it match when tossed in a roasting tin with a drizzle of maple syrup. Served with a tender mix of baby spinach and dark lentils, and a tangy side of horseradish mustard crème fraîche.
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497 kcal
(per portion)
Ingredients you'll need
  • 500g beetroot
  • 2 onions
  • 2 garlic cloves
  • 150g dark speckled lentils
  • 1 vegetable stock cube
  • 2 tbsp maple syrup
  • 2 tbsp half fat crème fraîche
  • 1 lemon
  • 1 tsp horseradish mustard
  • 50g baby leaf spinach
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tsp olive oil
  • 300ml boiling water
You'll need
  • Roasting tin
  • Medium pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Scrub the beetroot and cut them into bite-sized wedges. Scatter the beetroot into a roasting tin and toss with 1 tsp olive oil and a pinch of salt and pepper. Slide the beetroot into the oven and roast for 30 mins, till tender.

  • 2.

    Meanwhile, peel and finely chop the onions. Peel the garlic cloves and thinly slice them. Pour 1 tsp olive oil into a medium pan and warm to a medium heat. Slide in the chopped onions and garlic. Season with a little salt and pepper. Fry for 5 mins, stirring occasionally, till softened.

  • 3.

    Tip the lentils into the pan with the onions. Pour in 300ml boiling water and crumble in the stock cube. Bring to the boil, cover the pan with a lid and reduce to a simmer. Cook for 20-25 mins, till the lentils are tender.

  • 4.

    When the beetroot have roasted for 30 mins, drizzle over 2 tbsp maple syrup and toss to coat the beetroot. Return to the oven for 4-5 mins, till glazed and sticky.

  • 5.

    Spoon 2 tbsp half fat crème fraîche into a small bowl. Grate in the lemon zest and juice in 1 half. Add 1 tsp horseradish mustard and stir well.

  • 6.

    Tip the spinach into the lentils and stir to just wilt it. Have a taste and add more salt or pepper if needed. Divide the lentils between a couple of plates, top with the roasted beetroot and serve with the horseradish crème fraîche on the side.

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