Lentils and beets with salsa verde

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Step 1

- Preheat your oven to 180C/400F (or 160C fan-forced) - Put the quartered beetroots on a tray with the red wine vinegar and a good glug of olive oil and a splash of water, season with salt and pepper then toss everything together to coat. Cover with foil and roast for 1 hour or until the beetroot are tender. - While the beets are roasting, get on with your lentils. Put them in a pan with the unpeeled garlic cloves, tomato, bay leaf and thyme. Cover with vegetable stock and on a medium heat bring to a boil then reduce to a simmer for about 20-25 minutes, until they are cooked and the liquid has evaporated. You can always top up with a little water throughout the cooking if it starts to look a little dry. - When your lentil are blipping away, make your salsa verde. In a food processor add your capers and cornichons and whizz until finely chopped but not mush. Add your herbs, olive oil and lemon juice and season with salt and pepper. Have a taste. Does it need more lemon juice? oil? salt? now is the chance for you to make it to your liking. I love tart things so I added a squeeze more lemon juice. - Once the lentils are cooked and all the liquid has evaporated, scoop out the tomato and garlic cloves and place them in a bowl to cool slightly. Once cool enough to handle, pop the garlic out of the skins and place back in the bowl with the tomato. Mash the garlic and tomato up with a fork and stir into the lentil. Season lentils with salt, pepper, a glug of olive oil and a splash of red wine vinegar. - Finally when the beets are cooked, pile the lentils onto plates, top with the roasted beets and drizzle with any roasting juices still in the pan. Spoon over the salsa verde to finish. Note: salsa verde will last 2-3 days in an airtight container in the fridge and is amazing on fish taco's the next day!

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