This recipe is from Allison, our Member of the Month. It is a great healthy one for summer and its super easy!
400 g beetroot, leaves and stalks trimmed
2 tbsp rapeseed oil
300 g green lentils
150 g feta cheese
1 small red onion, finely sliced
a handful of fresh flat-leaf parsley, roughly chopped
a handful of fresh chives, roughly chopped
a handful of fresh dill, roughly chopped
1. For the salad: Preheat the oven to 200C/180C fan/gas mark 6. Place the beetroot in a roasting tin. Toss with the oil, then wrap the whole tin with foil and place in the oven to roast for about 45 minutes or so, depending on the size of the beetroot. When ready, the beetroot should be tender when pierced with a fork.
2. While the beetroot is cooking, place the lentils in a small cooking pot and fill up with water, place over a high heat and bring to the boil. Reduce the heat and simmer for 20 minutes until tender. Drain and rinse under cold water.