Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, golden beetroot and lentils with chorizo and charred baby gem. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

See recipes for Golden Beetroot and Lentils with Chorizo and Charred Baby Gem too. Meanwhile, put a tablespoon of oil in a large pan and sauté the onions and leeks. Add the garlic, root ginger and beetroot leaves (if you have them).

Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have golden beetroot and lentils with chorizo and charred baby gem using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Golden Beetroot and Lentils with Chorizo and Charred Baby Gem:

1. Make ready 200 grams Beetroot (pre-cooked or fresh)
2. Make ready 250 grams Lentils (raw or pre-cooked, puy are great but any lentils will do)
3. Get 200 grams Chorizo, sliced
4. Prepare 1/2 Red Onion, finely diced
5. Make ready 1 Baby Gem Lettuce
6. Make ready 2 tbsp Sherry Vinegar (red wine vinegar would be OK)

Golden beets will keep in the refrigerator for up to two weeks, but the tender, delicious beet tops should be eaten shortly after harvest. Peel and chop into cubes golden beets. Toss with vegetable oil and put in a baking sheet or tray, making sure the beets are in a single layer. Add salt and pepper to taste.

Instructions to make Golden Beetroot and Lentils with Chorizo and Charred Baby Gem:

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!

The saltiness of the chorizo and bacon perfectly balances the earthy chickpeas and fresh coriander in this delicious roasted hake recipe from Geoffrey Smeddle. An easy-to-cook recipe, developed by the chef for the Sunday Herald, you'll just need to make sure you soak the chickpeas overnight first. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Baby Gold beets are cultivated as a table variety and are favored by consumers for their mild flavor and bright color.

So that’s going to wrap this up for this special food golden beetroot and lentils with chorizo and charred baby gem recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!