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Preheat the oven to 200ºC.
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Scrub the beetroot and if large , cut into quarters, If small bake whole.
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Cut a piece of heavy duty foil large enough to form a parcel to bake in.
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Place beetroot on the foil and add a handful of thyme on the stalks, which can be removed once cooked.
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Season with ground salt and black pepper.
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Add the balsamic vinegar and olive oil, and seal the foil like a parcel.
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Bake in oven for 30 minutes and keep sealed until ready to serve.
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While the beetroot is cooking put the lentils in a pot and boil for 15-20 minutes.
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Do not add salt as it toughens the skin of the lentils .
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The lentils should be firm and crunchy, so don’t overcook them.
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Just before serving toss the lentils in the vinaigrette dressing.
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Chop up handfuls of fresh herbs of dill/fennel , parsley and thyme, and toss into the lentils.
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Plate the salad with the lentils in the middle of the plate and gently place 4 beetroot quarters to the side of the lentils.