Put the pine nuts in a small dry frying pan and toss over a medium heat for about 2 minutes or until lightly toasted.
Cut each candy beetroot into 8 wedges then wrap in foil with 1 teaspoon of Lurpak Butter and plenty of salt and pepper. Bake in the oven for 20 mins until tender.
Peel the Chantenay carrots and cut in half lengthwise. Melt 1 tablespoon of Lurpak Butter and pan fry the carrots for 3 minutes until tender.
Steam the purple sprouting broccoli and kale leaves for 4 minutes until tender. Once cooked, combine with the carrots and candied beetroot and arrange them on a plate. Season with sea salt and freshly ground black pepper.
Let the remaining butter melt over the warm vegetables and sprinkle over the lemon rind, toasted pine nuts and chilli flakes.
