Beetroot takes on a completely new flavour once it has been roasted and mixed with Lancashire cheese. It is delicious hot, cold or warm.
I have added the cheese at the end but if you prefer a slightly gratin effect open up the beetroot parcels 5 minutes before the end of cooking and sprinkle over evenly. Leave the parcels open so that the cheese can cook a little over the beetroot.
● 900g small raw beetroots, peeled and roughly chopped
● 3 cloves garlic, peeled and roughly chopped
● 1 tbsp coriander seeds, crushed
● 6 tbsp olive oil
● 100ml of medium-bodied red wine
● 2 tbsp clear honey
● Salt and black pepper
● 150g Lancashire Cheese, crumbled
● 150g Puy Lentils, cooked and drained
● 2 tbsp fresh coriander, roughly chopped
● Extra virgin olive oil
● Preheat the oven to 200°C
● Place the beetroot, garlic and coriander in a bowl with the olive oil, red wine and honey. Season and toss well to coat.
● Place a large square of foil on a baking tray, top with a similar-sized piece of greaseproof paper, then add the beetroot mixture. Cover with another square of greaseproof paper and foil, leaving room for steam to circulate. Seal all the edges well.
● Roast for about an hour until the beetroot is soft, shaking the tray once to move the beetroot. You will notice that the foil has puffed up - a good sign as it shows there is enough steam in the parcel to cook the vegetables, which should be tender and caramelised when ready.
● Toss in the lentils and sprinkle over the cheese. Drizzle over olive oil and garnish with coriander.