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Candy beetroot with lentils and yuzu

Sweet candy beetroot meets peppery puy lentils, bright with yuzu.
Juicy wedges and crisp greens in a tangy, olive-oil sheen.
Served warm or cool, it’s a fresh, punchy bowl you’ll crave.

lunch ⏱ 80 min 330 kcal / portion 55.0 g carbs / portion (estimated) vegan 🔗 Original source

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Candy beetroot with lentils and yuzu
v4 · rb0e705f985 20260727Z1751 750 g candy beetroot 225 g puy lentil yuzu juice to taste 50 ml olive oil 1 tsp yuzu powder 🍳 ⏱ 1 h boil beetroot in plenty of water, then gentle simmer, topping up with boiling water as needed ⏳ cool beetroot, then peel, halve, and cut into 1cm thick wedges at the base 🍳 ⏱ 15-20 min simmer puy lentils until al dente, then drain 🌀 stir hot lentils with yuzu juice and olive oil ⏳ season lentils with salt and black pepper, then cool to room temperature 🌀 mix remaining yuzu juice and olive oil into the lentils 🌀 toss in beetroot, thinly sliced red onion, maple syrup, and lemon juice, then mix gently and taste for seasoning 🍽 transfer to a shallow bowl and dot with watercress and baby chard leaves finish by sprinkling yuzu powder (if using) and drizzling with a little extra olive oil Candy Beetroot 🥗🎉 salt to taste black pepper to taste 1 piece red onion 2 tbsp maple syrup 1½ tbsp lemon juice 40 g watercress 40 g baby chard leaf 250 g 250 g 112 g 17 ml salt, black pepper yuzu juice 17 ml olive oil 112 g puy lentil 250 g candy beetroot red onion, maple syrup, lemon juice watercress, baby chard leaf yuzu powder 17 ml olive oil
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Preparation steps

  1. boil beetroot in plenty of water, then gentle simmer for about 1 hour, topping up with boiling water as needed
  2. cool beetroot, then peel, halve, and cut into 1cm thick wedges at the base
  3. simmer puy lentils for 15-20 minutes until al dente, then drain
  4. stir hot lentils with yuzu juice and olive oil
  5. season lentils with salt and black pepper, then cool to room temperature
  6. mix remaining yuzu juice and olive oil into the lentils
  7. toss in beetroot, thinly sliced red onion, maple syrup, and lemon juice, then mix gently and taste for seasoning
  8. transfer to a shallow bowl and dot with watercress and baby chard leaves
  9. finish by sprinkling yuzu powder (if using) and drizzling with a little extra olive oil

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