Beetroot ragout with beluga lentils and horseradish
Prep time: 50 minServes: 4
Pairs with
Beetroot's earthy sweetness and the heat of horseradish are best met by a medium-full red with spicy notes.
Ingredients
- 500 g beetroot
- 200 g beluga lentils
- 1 yellow onion
- 2 garlic cloves
- 200 ml red wine
- 400 ml vegetable stock
- 2 tbsp balsamic vinegar
- 2 tsp grated horseradish
- 2 tbsp olive oil
- Fresh dill
- Salt and black pepper
Method
- 1Cook lentils 20 min, drain. Peel and dice beetroot. Sauté onion and garlic in olive oil. Add beetroot and cook 5 min. Pour in wine and simmer 3 min. Add stock and balsamic. Simmer 25 min until beetroot is tender. Fold in lentils and horseradish. Serve with dill.