A vegetable puree made of oven-roasted beetroots, sweet potatoes and carrots drizzled with balsamic vinegar. Simply blended and topped with Beluga lentils. The perfect fall/winter dinner!
Vegetable puree made with balsamic roasted veggies
Balsamic vinegar is not only great as a dressing on salad, but also perfect for marinating vegetables and for sauces. The combination of balsamic vinegar, beetroot and sweet potatoes is just magical. Spiced up with red onions, this creamy vegetable puree is the perfect fall/winter dish.
Not only is this recipe delicious, it is also quite easy to make. Simply roast the vegetables in the oven with some olive oil, balsamic vinegar and a little brown sugar or maple syrup. Then blend them to make the creamiest puree. The beets and the sweet potatoes make the puree extremely rich and smooth. Serve with some Beluga lentils as an additional source of protein (17,9 g /100g).
Zoom on the ingredients of the vegetable puree
- Beetroot: I love to use pre-cooked beetroot. You can find them in vacuum sealed packages in your grocery store. In addition, it gives the puree a slight earthy taste that makes it stand out.
- Sweet potato: makes the puree extremely creamy. Their sweet taste perfectly complements the earthy notes of the beetroot.
- Carrots: more on the sweet side as well, it is the perfect addition to this puree.
- Red onion: the (mild) flavor and color spices up this puree.
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Balsamic Roasted Vegetable Puree & Beluga Lentils
- 350 g sweet potatoes
- 350 g carrots
- 325 g pre-cooked red beets vacuum-packed
- ½ red onion
- 4 tbsp. olive oil
- 2 ½ tbsp. balsamic vinegar
- 1 tbsp. cane sugar or maple syrup
- 1 pinch of salt and pepper
- 320 g Beluga lentils or 1 can brown lentils
- 200-250 ml water
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Wash, then peel the carrots and the sweet potatoes. Cut them in half, then in 2 cm pieces. Cut the pre-cooked beets in 2 cm pieces as well.
- Dispose the vegetables on the baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle with cane sugar or drizzle with maple syrup. Season with salt and pepper.
- Bake the vegetables for 45 minutes at 180°C. Make sure they are completely cooked when taking them out of the oven. If not, bake them for 5 more minutes.
- In the mean time, cook the Beluga lentils according to the instructions on the packaging.
- Save ⅓ of the vegetables. Puree the other ⅔ with the 200-250 ml water in food processor or with a hand blender.
- Serve the puree with the lentils and top with some of the baked vegetables.
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