Tim Lovejoy served up tasty roast beetroot with lentils and walnuts using a recipe by Georgina Hayden on Sunday Brunch.

The ingredients are: 600g beetroot, mixed colours if you like, 4 red onions, 4 garlic cloves, Extra virgin olive oil, Sea salt and freshly ground black pepper, 1 teaspoon caraway seeds, 40g walnuts, 150g green or puy lentils, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 bunch of flat-leaf parsley, ½ bunch of mint and 50g wild rocket.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious Mediterranean vegan food available from Amazon now.