Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Add beetroot and olive oil to a saucepan over medium-high heat and stir to coat. Add stock, season to taste, cover with a lid and simmer until tender (14-15 minutes).
Step 2
Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half the lentils, season to taste and toss to combine. Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta, and toss lightly to serve.
Your folders
sugarsaltmagic.com
5.0
(6)
60 minutes
Your folders
sugarsaltmagic.com
Your folders
bbcgoodfood.com
Your folders
blogexplore.com
30 minutes
Your folders
taste.com.au
4.7
(29)
60 minutes
Your folders
scrambledchefs.com
4.4
(156)
45 minutes
Your folders
olivemagazine.com
Your folders
taste.com.au
5.0
(3)
10 minutes
Your folders
homegrown-kitchen.co.nz
20 minutes
Your folders
wellnourished.com.au
5.0
(2)
10 minutes
Your folders
acouplecooks.com
4.4
(23)
15 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
woolworths.com.au
35 minutes
Your folders
womensweeklyfood.com.au
25 minutes
Your folders
olivemagazine.com
Your folders
deliciousmagazine.co.uk
5.0
(2)
Your folders
womensweeklyfood.com.au
10 minutes
Your folders
greatbritishchefs.com
Your folders
greatbritishchefs.com