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  • Writer's pictureGemma

Radish, Beetroot, Lentil and Potato tray bake

Radish, Beetroot, Lentil and Potato tray bake

Last nights dinner was simple, quick and delicious and YES super nutritious! Why do I eat food like this .... the simple answer tastes so good and makes me feel good. ..... Using food as medicine

Ingredients ....

400g of radishes halved

handful of beetroot quartered 400g of new potatoes halved 3 Tbsp olive oil 1 unwaxed lemon 1 Tbsp of runny honey 2 x 400g tins of put lentils drained 60ml natural yogurt 2 handfuls of baby leaves Directions .... - Preheat the oven to 220oC fan - Parboil potatoes for 10 mins, drain - Tumble the radishes, beetroot and potatoes into a roasting tray with a tablespoon of the olive oil, the juice from half the lemon, the honey and some salt. - In a separate roasting tray, mix the lentils with a generous pinch of salt, another tablespoon of olive oil and the zest of the lemon. - Place the tray with the radishes, beetroot and potatoes in the oven for 30 minutes, giving it a shake once or twice during the roasting time. - With 15 minutes to go, add the tray with the lentils to the oven. - After 15 minutes they should be crispy and beginning to blister in places, and the radishes, beetroot and potatoes should be soft and brown at the edges. - Meanwhile, make the dressing by whisking the yogurt with juice of half of lemon and the remaining tablespoon of olive oil. - Season well with salt and pepper, taste and add more lemon if you like and set aside. - Once the lentils and radishes have had their time, remove from the oven and mix everything in rough layers on a large platter with the spinach, then drizzle the yogurt dressing over the top. I served it with a delicious piece of wild salmon.


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