Roasted Beetroot & Feta Salad

• Time: 1 hour 35 minutes (Prep 20 mins | Cook 30 mins | Marinate 45 mins)
• Difficulty: Easy
• Serves: 4

Source: BBC Good Food

Ingredients

• 4 beetroot, peeled and cut into chunks (use gloves to prevent staining)
• 1 tbsp olive oil
• 250g pouch cooked puy lentils
• 80g rocket
• 125g feta, crumbled
• 75g walnuts, roughly chopped
• ¼ bunch of chives, finely sliced

For the Dressing

• 4 tbsp extra virgin olive oil
• 1 lemon, juiced (about 2 tbsp)
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ bunch of chives, finely sliced

Method

1. Heat the oven to 220C/200C fan/gas 7. Put the beetroot4 beetroot, peeled and cut into chunks (use gloves to prevent staining) on a baking tray in a single layer. Drizzle over the oil and season well with salt and freshly ground black pepper. Toss the beetroot4 beetroot, peeled and cut into chunks (use gloves to prevent staining) to ensure it’s evenly coated in the oil, then roast for 30 minutes until tender and beginning to turn golden at the edges.
2. Meanwhile, combine the dressing ingredients in a medium bowl and set aside. Once the beetroot4 beetroot, peeled and cut into chunks (use gloves to prevent staining) is cooked, tip three-quarters of it into the dressing and leave to marinate for 45 minutes.
3. Just before the beetroot4 beetroot, peeled and cut into chunks (use gloves to prevent staining) has finished marinating, combine the puy lentils with the rocket80g rocket, three-quarters of the feta125g feta, crumbled and two-thirds of the walnuts75g walnuts, roughly chopped. Stir through the dressing and the beetroot4 beetroot, peeled and cut into chunks (use gloves to prevent staining), and toss until everything is well combined. Tip onto a platter, top with the remaining feta125g feta, crumbled and walnuts75g walnuts, roughly chopped, and scatter the chives¼ bunch of chives, finely sliced over the top.