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Roast Beet Medley

Roast Beet Medley

Rating
4rating out of 5

(103 reviews from our customers)

Prep Time

30 min

Cuisine

French

Lentils (or poor man’s caviar as they’re known in France) are high in protein, low in fat and ever so versatile. This dish demonstrates their ability to wow. We’ve used half of the goats’ cheese as a warm dressing, along with the sweet roasted carrot and beetroot.

Prep Time

30 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Puy-style-lentils
150g puy style lentils
cooked-beetrot-4
250g cooked beetroot
Carrot
200g carrots
dried-bay-leaves-(1)
2 dried bay leaves
garlic-clove
2 garlic cloves
fresh-mint
10g fresh mint
Balsamic-vinegar
4 tbsp balsamic vinegar †
Ciabatta-roll
1 ciabatta rolls †
goats' cheese 3.18
125g French goats' cheese log †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 150g puy-style lentils
  • 250g cooked beetroot
  • carrots
  • Dried bay leaves
  • 1 garlic clove
  • 10g mint
  • 4 tbsp balsamic vinegar<span class="strong">†</span>
  • ciabatta rolls<span class="strong">†</span>
  • 125g soft goats' cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 574 kJ
136 kcal
2507 kJ
594 kcal
Fat
of which saturates
3.8 g
2.1 g
16.5 g
9.3 g
Carbohydrate
of which sugars
17.7 g
5.3 g
77.4 g
23 g
Fibre 1.7 g 7.5 g
Protein 8.3 g 36.1 g
Salt 0.35 g 1.53 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
150g puy-style lentils
puy-style lentils
250g cooked beetroot
cooked beetroot
carrots
Dried bay leaves
1 garlic clove
garlic
10g mint
mint(100%)
4 tbsp balsamic vinegar
wine vinegar, concentrated grape must, antioxidant: e224 (sulphites)
ciabatta rolls
fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, nicotinamide, thiamin), water, yeast, salt, oliver oil, cs5 (WHEAT flour, sunflower oil, enzymes: alpha amylase)
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
Allergens
  • Allergens highlighted by † (sulphites, wheat-gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the lentils in a sieve under cold water

Add them to a medium pot with the bay leaves and cover with plenty of cold water

Bring to the boil on a high heat

Cook for 20 min or until tender

2

Meanwhile, peel and cut the carrots into batons, discarding the ends

Reserve the juice from the beetroot packet(s) straight into a small saucepan, ready for step 6

Cut each beetroot into 6 wedges

3

Place the beetroot and carrot batons on a baking tray (use tin foil to avoid mess)

Drizzle with olive oil and season with salt and pepper

Put the tray in the oven for 20 min or until the carrots are tender

4

Meanwhile, peel and finely chop the garlic cloves

Strip the mint leaves off their stalks and chop them roughly

5

Tear the ciabatta roll(s) into bite sized chunks

Add them to a bowl with the chopped garlic and drizzle them with olive oil, salt and pepper and mix well

Add them to a baking tray (use tin foil to avoid mess)

Put the tray in the oven for 5-8 min or until the bread is starting to brown

6

Add the balsamic to the beetroot juice pan (from step 2)

Add 1 tbsp (2 tbsp) of sugar to the pan

Bring the liquid to the boil on a medium low heat

Once the liquid starts to foam, cook for approx. 1-2 min, then remove from the heat

7

Once the lentils are tender, drain them and return them to the pot, discarding the bay leaves

Add half the goats' cheese to the lentils and mix through until it's melted

Add the roasted beetroot and carrots and mix to combine

Season with salt and pepper

8

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Plate the lentils, then use your hands to break the croutons over them

Add the remaining goats' cheese and drizzle with the balsamic glaze

Scatter the mint over

Enjoy!

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