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.
Cookies are necessary for us to give you the best experience. By continuing to browse our website, you accept our use of cookies. Read our cookie policy for further details.
