Roasted Beetroot and Feta Salad

Serves 4 

Ingredients

• 4 beetroot, peeled and cut into chunks 
• 1 tbsp olive oil 
• ½ cup whole green/brown lentils, cooked 
• 80g rocket 1 cup feta, crumbled 
• ½ cup roughly walnuts, chopped 
• 1 tbsp chives, finely sliced 
• Dressing 
• 4 tbsp olive oil 
• 2 tbsp lemon juice 
• 1 tsp Dijon mustard 
• 2 tbsp chives, finely sliced 

Method

1. Heat the oven to 220⁰C 
2. Place the beetroot on a baking tray in a single layer. Drizzle over the oil and season well with salt and freshly ground black pepper. Toss the beetroot to ensure it is evenly coated in the oil, then roast for 30 mins until tender and beginning to turn golden at the edges 
3. Meanwhile, combine the dressing ingredients in a medium bowl and set aside 
4. Once the beetroot is cooked, tip it into the dressing and leave to marinate for 45 mins 
5. Combine the lentils with the rocket, feta, walnuts, and beetroot with dressing and toss until well combined 
6. Tip onto a platter and scatter chives over the top 
7. Serve