Beetroot, feta and lentil salad

INGREDIENTS 

2 beetroot, peeled and cut into wedges
1 tbsp olive oil
250 ml (1 cup) vegetable or chicken stock
2 tbsp red wine vinegar
1 tbsp vincotto (optional)
60 ml (¼ cup) extra-virgin olive oil
400 gm canned lentils, rinsed and drained well
2 golden shallots, thinly sliced
Large handful of flat-leaf parsley, torn
Handful of mixed seeds such as sunflower seeds and pepitas
100 gm soft feta, cut into large cubes 

METHOD 

1. Add beetroot and olive oil to a saucepan over medium-high heat and stir to coat. Add stock, season to taste, cover with a lid and simmer until tender (14-15 minutes). 
2. Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half the lentils, season to taste and toss to combine. Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta, and toss lightly to serve.

Source 

Beetroot, feta and lentil salad