Fregula Sarda (Sardinian tarragon)

Ingredients for 10 servings

• 1 100 g Beetroot
• 450 g Lentils
• 630 ml Water for cooking lentils
• 1,200 g Tarragon
• 230 ml Vegetable oil for frying tarragon
• 1,600 ml Water for cooking tarragon
• 30 g Salt
• 10 g Cumin
• 90 ml Oil for roasting beets
• 370 g Onion
• 15 g Salt
• 20 g Fresh rosemary
• 5 g Ground black pepper
• 20g Garlic

Technological process

1. Wash the beetroot, put it in a pot and cover it with water so that it is completely submerged. Cook for about 15-30 minutes, depending on its size. To check if it is done, stick a fork in it. If the fork pierces the beet easily, it is done. If it is difficult, cook for another 5 minutes. After cooling, peel it and cut it into pieces about 2 cm in size.
2. Boil the lentils in 630 ml of water. Cook for about 25 minutes, until all the water is absorbed and the lentils are soft. (Do not salt the water.)
3. While the lentils are cooking, prepare the tarragon. Heat 90 ml of oil in a saucepan and add the tarragon, which we fry for about 4-5 minutes, stirring occasionally, until most of the balls are brown. Then boil the tarragon for 8 minutes in 1,600 ml of salted water. The water will also be completely absorbed, as with the lentils, and there is no need to drain it.
4. Heat the oil in a large enough frying pan, add the onion cut into half moons, finely chopped garlic, cumin and the cooked beetroot cut into cubes. Roast for about 7 minutes. The beetroot should have a thin crust on it from roasting.
5. Add the cooked tarragon, lentils, chopped rosemary, salt and ground black pepper to the pan with the beetroot and mix gently. Add olive oil as needed to keep the Fregula from drying out. Serve sprinkled with chopped parsley.