A beautiful simple salad that can be served warm or cold and uses all parts of the beetroot.

Prep Time: 15 Minutes | Cook Time: 45 Minutes | Serves: 4

Ingredients

1 bunch fresh beetroot, roughly 4-5 medium beets

1 tbsp red wine vinegar

1 red onion, cut into wedges

400 g no added salt canned lentils, drained and rinsed

1 cup beetroot leaves

1 cup baby spinach

100 g goats cheese

extra virgin olive oil for cooking

Method

Preheat the oven to 190C.
Rinse and scrub beetroots, and place in a baking tray with ½ cup of water and cover with foil and bake for 40-50 minutes until tender.
Peel beetroot when cool, and cut into wedges, season and add red wine vinegar and a drizzle of olive oil.
In a medium saucepan over high heat, add a drizzle of olive oil and red onion, cook for 2-3 minutes then add the lentils and 2 tablespoons of water. Add the beetroot leaves and spinach and cook until wilted. Remove from heat.
To assemble, place lentils and greens on a serving plate, scatter beetroot wedges and dressing all over, and top with crumbled goats cheese.