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Export 13 ingredients for grocery delivery
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.
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