1 bunch small to medium beetroot, trimmed
1 tablespoon olive oil
400g lentils, drained
50g baby spinach leaves
50g goat's fetta, crumbled
¼ cup (30g) walnuts, toasted and roughly chopped
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C. Place beetroot in a roasting pan and drizzle with oil. Season to taste. Roast for 1 hour, until tender when tested with a skewer. Cool. Halve large beetroots. Peel if desired.
Arrange beetroot, lentils and spinach on a serving platter.
To make balsamic dressing, whisk together oil and vinegar. Season to taste. Drizzle over salad. Sprinkle with fetta and walnuts. Serve.