As much happiness as a jar of pickled beetroot can bring (I've been known to bring my own beetroot to barbeques so I don't have to share), their flavour alone, just baked in the oven with a bit of seasoning, can be just as moreish. I added a green lentil salad and spiced potatoes to make a huge mid-week dinner, easily enough for two lunches the next day, by which time the pistachios have taken on a bit of the beetroot dye and the lentils have soaked up even more of the garlic and onion flavours.
300g beetroot, peeled and chopped into discs
200g green lentils
1 onion, chopped
3 galic cloves, chopped
1 leek, chopped
Pre-heat the oven to 220 degrees celsius, and lightly oil and season a baking tray. Place the beetroot on the tray and bake for around 30-40 minutes. You will need to turn half way through to make sure one side doesn't dry out.
Follow packet instructions to prepare the green lentils- you will probably need to boil them for around 10 minutes.
While this is happening, heat a little oil in a pan, and add the onion and garlic and let sautee for around 5 minutes so it all reduces. Once the lentils are ready, add these to the pan, along with plenty of seasoning as the lentils will often be quite bitter. You might want to add a little water or oil to stop the lentils from sticking as they heat through. When the lentils have reduced down, add in the chopped leek and cook slowly until the beetroot is ready.
Plate up with the salad leaves and pistachios, which will add a great texture to the soft lentils and leeks. I served with some lightly roasted curried potatoes, or this would be great with rice or cous cous.