Method

• Peel beetroot and cut into thick rounds
• Place in a pot and cover with cold water and bring to the boil
• Simmer for 15mins until beginning to tender but not fall apart
• Drain and place in a large jar with a lid
• Add the olive oil, red wine vinegar, fresh thyme leaves, and a good hit of ground salt and pepper
• Give the jar a good shake
• Leave the beetroot to marinade for at least 2 hours, preferably overnight
• When you are ready to assemble the salad, drain the lentils, and cut the goats cheese into desired chunks
• Place the greens in your serving bowl
• Top with the lentils
• Place the beetroot slices on top
• Drizzle the marinade from the beetroot over the salad and season with salt and pepper
• Finely place the goat’s chevre or feta cheese on top
• Enjoy!