Ruby Beetroot & Lentil Bowl

Ingredients

• 31 1/2 oz (900 g) raw beetroot, peeled
• 3 tbsp (45 ml) olive oil
• 1 3/4 cups (340 g) green lentils
• 1/3 cup (65 g) pearl barley
• 4 cups (960 ml) water
• 2/3 cup (80 g) chopped walnuts
• 1/4 cup (60 ml) balsamic vinegar
• 1 1/2 tbsp (20 g) Dijon mustard
• 1/2 tsp (1 g) black pepper
• 6 cups (120 g) rocket
• 4 tbsp (12 g) chopped fresh dill

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Method

1. Heat the oven to 220°C (425°F). Cut the beetroot into 2 cm cubes, toss with half the oil, spread on a half baking tray in one layer and roast 22-25 minutes, until a knife meets no resistance.
2. Meanwhile pour the just-boiled measured water over the lentils and barley, cover and simmer on low 22-25 minutes, until tender and dry; rest 5 minutes, covered.
3. Toast the walnuts in a dry pan until they smell nutty.
4. Whisk the vinegar, mustard, remaining oil and pepper and toss it through the warm lentils and barley.
5. Fold in the beetroot and rocket, and finish with walnuts and dill.