2 tbs. olive oil
4 medium beetroot, washed and cut into 6 wedges
2 large beetroot, washed and cut into 8 wedges
1 tsp. fennel seeds
150g black lentils (Puy lentils), rinsed
4 tbs. crème fraiche or sour cream
2 tbs. balsamic vinegar
⅓ cup of walnuts, lightly toasted
1 French shallot finely chopped
3 sprigs of dill, finely chopped
3 sprigs of parsley, finely chopped
Salt and pepper
Preheat the oven to 180C.
Heat a grill pan over high heat. Place the beetroot in a bowl and drizzle over one tablespoon of oil and season with salt and pepper. Place on the grill and char for 2 minutes on all sides. Remove and place in a baking tray, sprinkle with fennel seeds and pour ¼ cup water over the top. Cover with foil and bake in the oven for 30-45 minutes or until just tender.
Meanwhile, place the lentils in a pot and cover with water. Bring to the boil and then turn down and cook for 20-25 minutes until just tender. Strain and season with a pinch of salt.
Prepare the dressing in large bowl by mixing the cream, vinegar and salt and pepper. Add the lentils to the dressing along with the warm beetroot, walnuts, and a little extra olive oil.