Sports recipes

Roasted Beetroot and Butternut
Squash with Green Lentils

Beetroot and butterbeans

The pigments in beetroot that give their vibrant colour, can be converted into substances that improve blood flow. To improve performance, drink beetroot juice just before or during your event, but make beetroot a regular part of your diet as it is packed full of other beneficial nutrients. 

Serves 4

200g ready to eat green lentils
4 beetroot, peeled and cut into wedges
1 small butternut squash, peeled and diced (or use a bag of diced butternut squash and sweet potato)
Drizzle of olive oil
½ tsp cumin seeds
½ tsp chilli flakes
200g green beans
Juice of half a lemon
100g feta cheese
Handful of mint leaves, torn

Preheat the oven to 200C/Gas 6.

Place the beetroot and butternut squash on a baking tray and drizzle with olive oil. Season with a pinch of salt and freshly ground black pepper and then sprinkle on the cumin seeds and chilli flakes and bake in the oven for 45 minutes.

Meanwhile, place the green beans in a pan of boiling water and cook for 5 minutes. Drain and slice diagonally in half. 

Place the lentils in a large bowl and add the roasted veg and green beans.  

Sprinkle on the lemon juice, crumble on the feta and scatter the mint leaves.

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