Roast beetroot, carrot and lentil traybake
Beetroot and carrots roasted until sweet, with green lentils and a sharp mustard and balsamic glaze, and coconut yogurt and dill to cool it. A good tray for a cold evening.
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Peel the beetroot and cut it into small wedges, no more than 2 cm thick, so it cooks in time. Peel the carrots and cut them into batons, and cut the red onion into wedges.
- Put the beetroot, carrots and onion on a large roasting tray with the olive oil and a good pinch of salt and black pepper. Toss well and spread out in a single layer.
- Roast for 40 minutes, turning halfway, until a knife goes into the beetroot easily and the carrots are browned at the edges.
- While that roasts, drain and rinse the green lentils. Stir the balsamic vinegar and dijon mustard together in a small bowl.
- Add the lentils to the tray, pour over the vinegar and mustard mixture and stir to coat. Roast for 8 minutes more, until the lentils are hot and the vegetables are glossy.
- Chop the dill roughly. Serve the traybake with spoonfuls of the coconut yogurt and the dill scattered over.
Tip Wear gloves, or use a spare chopping board, when you prepare the beetroot. It stains hands and surfaces, and the colour is hard to shift.
Per portion
| Energy | 485 kcal |
| Protein | 15 g |
| Carbohydrate | 51 g |
| of which sugars | 29 g |
| Fat | 22 g |
| of which saturates | 8 g |
| Fibre | 15 g |
| Salt | 1.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- beetroot400 g
- carrot3
- red onion1
- green lentils1 tin
- coconut yogurt100 g
- dill½ bunch
- balsamic vinegar1 tbsp
- dijon mustard1 tbsp
- olive oil2 tbsp
