Candy beetroot with lentils and yuzu from Plenty More (page 106) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.94 in the US edition. Can substitute baby spinach for baby chard, and limes for yuzu powder.

  • Hiker010 on January 10, 2026

    Made March 2019 -- fine, not great 1x recipe makes a lot

  • kaberett on September 23, 2024

    Overcooked the green lentils so did not, alas, get that texture. *Did* very thinly slice a couple of the Chioggia raw, rather than boiling them all, for the sake of visual interest and textual contrast -- pickled those (and the red onion) in the maple syrup/yuzu/lemon juice mix while everything else cooked according to instructions. Couple of golden beetroot in with the Chioggia def entertaining. Decided after initial tasting to add sesame seeds as well, which I thought worked!

  • Ganga108 on February 28, 2022

    Yuzu, a central ingredient in his recipe, is not to be found locally. So I have tinkered with it quite a bit, substituting cumquat juice and rind (as I have cumquats in my new garden and they are readily available in the local Asian grocery), and lime juice. Use all lime if you can’t source cumquats. I also change out the greens. Ottolenghi loves to use baby spinach and rocket but I prefer to use leaves of herbs and salad greens growing in the garden, including peppery and bitter ones like nasturtium, moringa leaves, purslane and watercress. Use soft herbs and leaves or the spinach and rocket, whatever is more convenient for you. The salad uses beetroot simmered until tender then cut into wedges, along with raw beetroot sliced absolutely paper thin. This two-layered approach is magnificent.

  • jennyed on January 07, 2018

    I used lime juice instead of yuzu, and a mix of baby spinach/arugula, and it worked well.

  • erin g on December 27, 2014

    I used fresh yuzu, and seasoned it a bit more than the recipe called for. If you do get a fresh yuzu, making yuzu salt with the zest and some salt rubbed together makes a nice finishing touch. I also used baby arugula, and it subbed in fine.

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