Beetroot and Lentil Salad (Elizabeth Reichhardt)

Cooked beetroot (chopped)

Cooked lentils (French green)

Fresh baby spinach leaves

Olive oil

Lemon juice

The proportions of the above vegetables to use depends on the number of people and what you have available.

Thoroughly scrub the beetroot, chop off the top and bottom and whack into a medium oven for about 40 minutes (maybe longer, just until the beets are cooked through).

While you wait, cook the lentil (the French lentil takes about 30 min)

After the beetroots have cooled a little, peel (it's so easy once they're cooked!) then chop into big chunks.

Now mix cooked vegetables and add raw spinach.

Add oil and lemon juice to taste.