Steamed Beetroot and Turnips with Beluga Lentils, Pickled Garlic and Lemon

Name: Steamed Beetroot and Turnips with Beluga Lentils, Pickled Garlic and Lemon
Yield: Enough for six
Cuisine: United Kingdom
Ingredients: 2 lemons, plus extra juice for seasoning; 2 bay leaves; 200–300 g (7–10½ oz) beet tops or purple sprouting broccoli; 30 g (1 oz) golden caster sugar; olive oil, for seasoning; sea salt; 30 garlic cloves, peeled; 2 tablespoons sea salt; 1 red chilli, deseeded and sliced into very thin rings, to garnish; 100 g (3½ oz) golden caster sugar; 250 ml (9 fl oz) cider vinegar; ½ cinnamon stick; 1 kg (2 lb 4 oz) mixed beetroot (with leaves if possible); 200 g (7 oz) small turnips; 200 g (7 oz) black beluga lentils, green if not available; 1 red chilli; a few sprigs of thyme

Preparation info

Enough for
six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

I used red, golden and candy stripe (a.k.a. Chioggia) on this occasion, but all good beets may apply. Pickled garlic can be bought, though you can easily pickle your own, as below.

Ingredients

1 kg (2 lb 4 oz) mixed beetroot (with leaves if possible)

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
February
Spicy
England

Method

First, pickle the garlic. Sprinkle the garlic with the salt and leave for 4 hours. Bring all the other ingredients to the boil in a saucepan, then simmer for 10 minutes. Rinse the garlic and pour over the pickling juice. Bottle in a clean 500ml (18 fl oz) jar and refrigerate, ideally for 2 weeks. Pickl