Baked Beetroot and Lentil Gratin with Feta and Walnuts
- Savory
- Oven
Sweet roasted beetroot and lentils bake under crumbled feta and toasted walnuts, finished with a sharp balsamic drizzle. A hearty, protein-rich vegetarian gratin straight from the oven.
- Total
- 75 min
- Prep 20 · Cook 55
- Serves
- 4
- Difficulty
- Easy
You'll practice: Roasting · Seasoning in layers
Instructions
-
Heat the oven to 200°C. Peel the beetroot and cut it into 2 cm cubes. Peel the red onion and cut it into 1.5 cm wedges.
~10 min
-
Put the beetroot and red onion in a large baking dish, drizzle with 2 tbsp olive oil, season with 0.5 tsp salt and 0.25 tsp black pepper and toss to coat. Spread in a single layer and roast for 20 minutes until the edges start to brown.
~20 min
A single layer lets hot air circulate so the vegetables brown at the edges instead of steaming and turning soft.
Roasting Spread vegetables in a single uncrowded layer and roast at high heat so edges caramelise; crowding steams them and they stay pale and soft.
Seasoning in layers Salt the vegetables before roasting and again with the lentils so seasoning builds through the dish rather than sitting only on top.
-
While step 2 cooks
While the vegetables roast, rinse the lentils and roughly chop the walnuts.
~5 min
-
Pull the dish from the oven, scatter the lentils over the vegetables and pour in 600 ml water. Stir in the remaining 0.5 tsp salt and 0.25 tsp black pepper, cover the dish tightly with foil and bake for 25 minutes until the lentils are tender and most of the water is absorbed.
~25 min
The tight foil traps steam so the lentils cook evenly in the liquid rather than drying out on top.
If the lentils still feel firm when you lift the foil, add 100 ml hot water, cover again and bake 10 more minutes; they should be tender but hold their shape.
Seasoning in layers Salt the vegetables before roasting and again with the lentils so seasoning builds through the dish rather than sitting only on top.
-
Remove the foil, crumble the feta over the top and scatter the walnuts. Bake uncovered for 10 minutes until the feta softens and the walnuts smell toasted.
~10 min
Uncovering lets moisture escape so the topping dries and the walnuts toast rather than steam.
Roasting Spread vegetables in a single uncrowded layer and roast at high heat so edges caramelise; crowding steams them and they stay pale and soft.
-
Drizzle the balsamic vinegar over the hot gratin and let it stand for 5 minutes before serving.
~5 min
Standing lets the hot dish reabsorb liquid so portions hold together and the balsamic mellows slightly.
