- 2 beetroots
- 1 cup French lentils
- 1/2 lb asparagus
- 1 cup ricotta
- 1 bunch small mint
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt and pepper
Peel and slice the beetroots, mix in a bowl with a tablespoon of olive oil and a tablespoon of balsamic vinegar. Place on a baking sheet covered with parchment paper. Bake for 25 minutes at 400°F.
Cook the lentils in 3 cups of water. Bring to a boil and cook for 20 to 25 minutes. Cook asparagus in boiling water for 10 minutes.
Chop the mint and mix with the ricotta, salt and pepper.
Arrange the plate with the lentils, beets, some asparagus and a good tablespoon of mint ricotta. Pour a little olive oil and balsamic vinegar, salt pepper.