for 4 person

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

How it's done

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.

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