Beetroot Lentil Salad

Place beetroot in roasting tray, add a dash of water, cover with foil & bake at 200•c for about an hour till cooked through. When cool peel & cut into wedges
Gently simmer lentils in water till tender, drain
On a serving plate arrange rocket leaves, beetroot, spoon over lentils, drizzle with a dressing made of 2 tbls olive oil
2 tsps balsamic vinegar
Squeeze lemon juice
Salt & pepper
Top with crumbled goats cheese