Golden Beetroot and Lentils with Chorizo and Charred Baby Gem

Name: Golden Beetroot and Lentils with Chorizo and Charred Baby Gem
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Beetroot (pre-cooked or fresh); 250 grams Lentils (raw or pre-cooked, puy are great but any lentils will do); 200 grams Chorizo, sliced; 1/2 Red Onion, finely diced; 1 Baby Gem Lettuce; 2 tbsp Sherry Vinegar (red wine vinegar would be OK)

Martin Benson @cook_2898976

A flavoursome, earthy warm salad

Martin Benson @cook_2898976

A flavoursome, earthy warm salad

Saved

Ingredients

15 mins

2 servings

200 gramsBeetroot (pre-cooked or fresh)
250 gramsLentils (raw or pre-cooked, puy are great but any lentils will do)
200 gramsChorizo, sliced
1/2Red Onion, finely diced
1Baby Gem Lettuce
2 tbspSherry Vinegar (red wine vinegar would be OK)

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Steps

15 mins

1

If it isn't already cooked, boil the beetroot for 30 minutes, drain it, peel it and cut it into rough chunks. At the same time, put the lentils on to boil in plenty of water - also for 30 minutes- and then drain. If both are pre-cooked, skip to 2!
2

Cut the baby gem in half lengthways, and then in half lengthways again (i.e. into quarters lengthways). Put a small amount of oil into frying pan and put it on a medium-high heat. Fry the baby gem for 1-2 minutes on each side until it is nicely charred. Once it is ready, remove it from the pan and set aside.
3

Add another glug of oil to the pan and throw in the diced onions. Fry for 3-4 minutes until just starting to soften.
4

Add the chorizo to the pan and cook for a further 2-3 minutes.
5

Add the chopped beetroot and lentils to the pan for 1-2 minutes to warm through. Add the vinegar just before serving and stir through.
6

Plate up and add a drizzle of olive oil if you like!