How to make lentils with roasted beets, walnuts and chive oil

Colourful winter root vegetables are reliable and delicious, says Julia Platt Leonard

Not only does chive oil look gorgeous, it also lends a mild, oniony aroma to your dish (Photos by Julia Platt Leonard)

At this time of year, when it feels like day is done before it's really begun, a hit of colour will wake up our weary taste buds.

A chive oil, acidy green and almost fluorescent-looking dish of delicious root vegetables is the perfect antidote to winter.

It’s simple to make and can be prepared the day before and left in the fridge until you’re ready to use it.

Not only does chive oil look gorgeous, but it also lends a mild, oniony aroma to your dish.

Drizzle any leftover oil in soup and save the sieved solids to toss into a stew, so you don’t waste a thing.

Lentils with roasted beets, toasted walnuts and chive oil

400g tin lentils, drained or 265g cooked lentils
400-450g beetroot
25g walnuts, coarsely chopped and toasted
1 tbsp olive oil
salt and pepper
chive oil
60g chives, chopped into 2-3cm pieces
175ml mild olive, rapeseed or vegetable oil

Pre-heat oven to 175ºC

To make the chive oil, blanch the chopped chives in boiling water for just a minute or two. Drain and refresh in cold water. Squeeze out any water and wrap the chives in kitchen towel to remove any moisture.

Blend the chives with the oil with a stick blender or blender for several minutes until smooth. Strain the mixture in a fine mesh sieve or clean muslin, capturing the green oil in a bowl. Taste and season with salt and pepper.

Scrub the beetroot but leave the skin on and a few centimetres of the stem (if they have them). Slice into wedges, place on a large piece of tin foil and coat with the tablespoon of olive oil.

Sprinkle generously with salt and pepper. Place in the pre-heated oven and cook for 20 minutes or until you can easily insert a knife into a wedge.

Remove from the oven and when cool enough to handle, remove the outer skin. To plate, place the lentils on a serving plate, top with the beetroot and walnuts and generously drizzle over the chive oil.

@juliapleonard