Maple Roast Beets with Braised Lentils
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Total: 45 mins
Take beetroot’s natural earthy sweetness up a notch by roasting it with a sticky drizzle of maple syrup. Served with tender baby leaf spinach, dark speckled lentils, and a hot-tangy horseradish mustard crème fraîche on the side.
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498 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
  • 100g 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 and boil your kettle. Scrub the beetroot and cut them into bite-sized wedges (no need to peel them). Add the beetroot to a roasting tin and toss them 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 and thinly slice the garlic. Pour 1 tsp olive oil into a medium pan and warm it on a medium heat. Add the onions and garlic, season with salt and pepper and 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, then cover with a lid and turn the heat down. Simmer 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. Roast for 4-5 mins more, till tender 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 baby leaf spinach into the lentils and stir to just wilt it. Taste and add more salt or pepper if needed. Divide the lentils between 2 warm plates, top with the roasted beetroot and serve with the horseradish crème fraîche on the side.

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