2 x 250g packs Cooked Beetroot, drained
1 tbsp Extra Virgin Olive Oil
2 tsp Balsamic Vinegar
400g can Puy Lentils, drained and rinsed
4 tbsp Honey & Mustard Vinaigrette
55g bag Rocket
1 bag Watercress, washed and tough stems removed
100g pack Goat’s Cheese
Preheat the oven to 200°C, gas mark 6. Cut each beetroot into 4 wedges. Place in a large roasting tin, drizzle with the oil and vinegar, and season. Roast for 10 minutes, stirring after 5 minutes, until the beetroot wedges are warmed through.
Tip the lentils into a bowl, add the warm beetroot then spoon over the vinaigrette dressing. Mix well.
Divide the rocket and watercress between 4 plates and arrange the lentils and beetroot on top. Crumble the cheese over and serve immediately.