Roasted beetroot with lentil and onion topping

Roasted beetroot with lentil and onion topping

Total: 2 hr 15 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / person: 338 kcal
, Fat: 20 g
, Carbohydrate: 25 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beetroot

4 raw beetroots (e.g. Formanova ProSpecieRara)
2 tbsp olive oil
½ bunch rosemary
½ tsp salt
a little pepper

Lentil and onion topping

100 g beluga lentils (beluga)
water, boiling
2 tbsp balsamic vinegar
¼ tsp salt
2 tbsp olive oil
2 onions, cut into thin slices
½ tsp salt
a little pepper

Ricotta cream

125 g ricotta
150 g plain greek yoghurt
½ bunch peppermint, finely chopped
¼ bunch rosemary, finely chopped
¼ tsp salt
a little pepper
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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Beetroot

Mix the beetroot, oil and rosemary in the prepared tray, season. Cover the tray with foil.

To roast

Approx. 1½ hrs. in the centre of an oven preheated to 200 °C. Remove, cover and allow to cool slightly.

Lentil and onion topping

Cook the lentils in boiling water for approx. 20 mins. until soft, drain. Add the balsamic, season with salt, set aside. Heat the oil in a frying pan. Add the onions, cook over a medium heat for approx. 15 mins., stirring occasionally until the onions turn brown and caramelize. Return the lentils to the pan, mix and season.

Ricotta cream

Mix the ricotta with the yoghurt and half of the herbs until smooth, season. Score the beetroot down the middle, push apart slightly, fill with the ricotta cream. Add the lentil and onion topping, garnish with the remainder of the herbs.

Good to know
Serve with: Toast.

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