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    Roasted beetroot with lentils & marinated herring

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    Roasted beetroot with lentils & marinated herring

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 2


    350g beetroot, scrubbed,
    or peeled if large
    1 tbsp olive oil
    1 ½ tsp hot horseradish
    1 tbsp reduced fat crème fraîche
    ½ large lemon, juice
    20g pack dill, leaves only, chopped
    ½ x 250g pack cooked Puy lentils
    100g drained Herring in dill marinade, cut into small chunks
    140g pack red chicory, shredded


    1. Preheat the oven to 200°C, gas mark 6. Cut the beetroot into slim wedges then toss with the olive oil and 3 tbsp water in a roasting tin. Roast for 35 minutes until tender and crisping around the edges.

    2. Mix together the horseradish, crème fraîche, lemon juice, and most of the dill. Season well.

    3. Once the beetroot is cooked, stir the lentils into the tray followed by the herring, chicory and horseradish dressing. Sprinkle over the reserved dill.

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    Cook’s tip You can swap pickled herring for smoked mackerel, hot smoked salmon, or trout. Pre-cooked beetroot could also be used, but will of course need less time in the oven – cook until hot throughout and starting to colour at the edges.


    Average user rating

    5 stars