Beet, Lentil And Spinach Salad With Feta - cooking recipe

Ingredients

1 lb small to medium beets, trimmed
1 tbsp olive oil
1 can (15 oz) lentils, drained
2 cups baby spinach leaves
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts, toasted
None None FOR THE DRESSING
1 tbsp extra virgin olive oil
2 tsp balsamic vinegar

Preparation

Preheat the oven to 400\u00b0F. Place beets in a roasting pan. Drizzle with oil. Season to taste. Roast 1 hour, until tender when tested with a skewer. Cool.
Peel beets. Halve large beets. Arrange beets, lentils and spinach on a serving platter.
For the dressing, whisk oil and vinegar in a small bowl. Season to taste. Drizzle over salad. Sprinkle with feta and walnuts. Serve.