Beetroot & Lentil fillet

 

When we were in Reykjavik recently I really enjoyed a dish described as a Beetroot and Lentil fillet. This is my interpretation of what I ate there. It made for a fantastic alternative to a festive nutloaf.

Ingredients
makes 4

750g Beetroot

200g puy lentils (cooked)

100g raspberries

2 red onions, finely chopped

75g chestnuts, roughly chopped

4 tbsp balsamic vinegar

1 tbsp veg oil

fresh dill

salt

pepper

Method

Trim and wash the beetroot then place in the oven heated to 150C and slowly roast for about 5 hours.

Remove from the oven and leave to cool.

In a large frying pan heat the veg oil over a high temperature. Add the chopped onions and turn the heat down to low. Slowly cook the onions until they have caramalised, at least 15 minutes or longer if necessary.

Meanwhile in a small saucepan bring the balsamic vinegar to a simmer and reduce by half.

Add the cooked lentils to the onions. Cook for a few minutes then add the reduced balsamic vinegar. Stir in well.

Peel the roasted beetroot and finely chop. 

Add the beetroot with the raspberries and the chestnuts to the frying pan. Continue to cook for a further five minutes.

Add a pinch of salt, pepper and a few sprigs of dill to taste.