A puree made out of perfectly roasted and caramelized vegetables (beet root, carrots and sweet potatoes). The balsamic vinegar gives it a delicious taste. Served with black (Beluga) lentils.
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.