Serves: 6

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.

Method

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Ingredients

Name: Honey-roasted beetroot with Lancashire cheese
Yield: 6
Ingredients: 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

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