Step 1

Preheat oven to 200 C /390 F.

Step 2

Chop off the hard bits at the top and bottom of each beetroot. Wrap each one in aluminium foil and place on a baking tray. Roast in oven for one hour.

Step 3

After 1 hour, remove from oven and let it cool enough to touch. Unwrap the beetroot and use your hands or a paper towel to rub off the skin. If using hands wear food preparation gloves to prevent your skin staining.

Step 4

Cut each beetroot in half, then each half into medium-sized chunks (I get eight pieces for each beetroot half).

Step 5

Heat the olive oil in a medium-sized frying pan over medium-high heat.

Step 6

Fry the onion for five minutes, or until just starting to brown.

Step 7

Add the garlic, lentils and beetroot. Cook for another three minutes or so until heated through. Remove from heat and allow to cool slightly.

Step 8

Make the salad dressing by whisking together all the dressing ingredients in a small bowl.

Step 9

Place the lentil mixture and dressing in a salad bowl and toss through.

Step 10

Right before serving crumble the goat's cheese and walnuts over the salad. Salad can be eaten warm or cold.