Roasted Beetroot, Lentil & Dill Salad

Method

• 1)

  Sit each beetroot individually on a sheet of foil and cover with some olive oil, salt and pepper and wrap them up and pop them into the oven on a wire rack for 2hrs until soft.

• 2)

  Bring them out and set them aside to cool.

• 3)

  Once cooled, peel your beetroots with a knife by cutting the top and bottom off the beetroot then slipping the skin off with a knife and discard.

• 4)

  Dice the beetroots and place into your favourite salad bowl with a bunch of finely chopped dill and two tins of drained lentils.

• 5)

  Season generously with salt and pepper and add the juice of 2 lemons, a good lug of olive oil and toss it together.