Potato and green lentil bowl with beetroot and dill yogurt

Method

1. Heat the oven to 220°C (200°C fan). Peel the beetroot and cut it into 2 cm chunks. Cut the potatoes, skin on, into 2.5 cm chunks.
2. Put the beetroot and potatoes on separate sides of a large baking tray with 1.5 tbsp of the olive oil and a good pinch of salt, and toss each side, as the beetroot will stain the potatoes. Roast for 35 to 40 minutes, turning once, until tender and browned.
3. Peel the red onion and slice it very thinly. Toss it with the juice of half the lemon and a pinch of salt and leave to soften.
4. Finely chop the dill. Mix the coconut yogurt with most of the dill, the zest and a squeeze of juice from the other lemon half and a pinch of salt.
5. Drain and rinse the lentils. Warm them in a small pan with the remaining 0.5 tbsp olive oil, the mustard, the balsamic vinegar and 3 tbsp water for 4 minutes. Season well with salt and pepper.
6. Divide the lentils between two bowls.
7. Top with the roast potatoes and beetroot and the red onion, spoon over the dill yogurt and scatter with the remaining dill.

Tip Roast the beetroot and potatoes on separate halves of the tray, as written, or the whole lot turns pink. Wear an apron when peeling the beetroot.

Photo made with AI.

From Nosha · nosha.app