Candy beetroot with lentils and yuzu

lunch · ⏱ 80 min · 4 portions · 55.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/604/candy-beetroot-with-lentils-and-yuzu/