Step 1

Add beetroot and olive oil to a saucepan over medium-high heat and stir to coat. Add stock, season to taste, cover with a lid and simmer until tender (14-15 minutes).

Step 2

Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half the lentils, season to taste and toss to combine. Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta, and toss lightly to serve.