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Ingredients
- 600g beetroot (golden, regular or a mix of both)
- 2tbs olive oil
- 400g tin cooked bijoux verts lentils, rinsed and drained
- Juice of 1 orange
- 2tbs balsamic vinegar
- 2tbs olive oil
- 1 handful mint leaves, roughly chopped
- 1 handful parsley, roughly chopped
- 100g feta cheese
- 1 handful pumpkin seeds, toasted
Scrub the beetroots clean and then peel them. Cut into cubes. Keep the golden beets separate, if using. Line a tray with foil and place the cubed beetroot in. Drizzle with olive oil and season with salt. Roast for 25-30 minutes until just done but still retaining some bite. Drizzle with the balsamic vinegar and set aside.
Drain the lentils and rinse with water. Place in a large bowl. Add two tablespoons of olive oil and the orange juice. Season with a little salt. Add the herbs and beetroots. Stir gently to combine. Leave to sit at room temperature for 10 minutes. Crumble over the feta cheese and scatter the pumpkin seeds on just before serving.
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