Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, golden beetroot and lentils with chorizo and charred baby gem. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook golden beetroot and lentils with chorizo and charred baby gem using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Golden Beetroot and Lentils with Chorizo and Charred Baby Gem:

1. Prepare 200 grams Beetroot (pre-cooked or fresh)
2. Get 250 grams Lentils (raw or pre-cooked, puy are great but any lentils will do)
3. Make ready 200 grams Chorizo, sliced
4. Get 1/2 Red Onion, finely diced
5. Get 1 Baby Gem Lettuce
6. Prepare 2 tbsp Sherry Vinegar (red wine vinegar would be OK)

Steps to make Golden Beetroot and Lentils with Chorizo and Charred Baby Gem:

1. If it isn't already cooked, boil the beetroot for 30 minutes, drain it, peel it and cut it into rough chunks. At the same time, put the lentils on to boil in plenty of water - also for 30 minutes- and then drain. If both are pre-cooked, skip to 2!
2. Cut the baby gem in half lengthways, and then in half lengthways again (i.e. into quarters lengthways). Put a small amount of oil into frying pan and put it on a medium-high heat. Fry the baby gem for 1-2 minutes on each side until it is nicely charred. Once it is ready, remove it from the pan and set aside.
3. Add another glug of oil to the pan and throw in the diced onions. Fry for 3-4 minutes until just starting to soften.
4. Add the chorizo to the pan and cook for a further 2-3 minutes.
5. Add the chopped beetroot and lentils to the pan for 1-2 minutes to warm through. Add the vinegar just before serving and stir through.
6. Plate up and add a drizzle of olive oil if you like!

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