Sweet Potato, Beetroot & Rosemary Bake

This is a fabulous meal to serve up for the family or for friends. Its a great nourishing supper or even good for a veggie sunday lunch. Whenever you have it, whats nice is it can be made well in advance. It keeps beautifully in the fridge, then heated up when you need it. You can't taste the beetroot in it but it does seem to turn into a lovely sweet gravy in the dish and gives it an amazing colour. I particularly enjoy mine served up with a nice bowl of freshly steamed kale.

Ingredients









1 Onion peeled and roughly chopped.

1 Garlic clove peeled and finely chopped.

2 Tablespoons of olive oil.

A good handful of fresh rosemary roughly chopped.

700g Root vegetables peeled and chopped into approx 1cm pieces. ( I used parsnip, butternut squash and carrot )

200g Green puy lentils.

200g Grated raw red beetroot. ( I grate mine in a food processor, I find its less juicy )

2 Tablespoons of balsamic vinegar.

1.5 Pints of vegetable stock.

1kg Sweet potatoes peeled and roughly chopped.

Good handful of fresh parsley with the stalks left on roughly chopped.

Himalayan rock salt and freshly ground black pepper.

method




Gently fry the onion and garlic in the olive oil till soft, then add the lentils, rosemary, root vegetables and grated beetroot stirring well on a medium heat for a couple of minutes. Add the balsamic, vegetable stock and some salt and pepper. Bring to the boil then cover and simmer gently till the vegetables and lentils are cooked and soft. Mine took about 40 minutes. If its too runny, take the lid off and continue to cook till its thickened up a bit. Check the seasoning. Pour into an oven proof dish.

Steam the sweet potatoes till soft, then mash them with a tablespoon of olive oil and some salt and pepper. Stir the chopped parsley through and then pile on top of the lentil mix spreading it gently over using a fork wtill its all covered.

Pop into a hot oven and cook till the sweet potatoe is starting to crisp and brown slightly. Mine took about 30 minutes.

Serve piping hot with some delicious greens.

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