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

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
Spicy
February
England
Gluten-free

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