Steph Weeke’s easy roast beetroot & lentil warm salad with goat’s cheese Makes 4x portions Ingredients 2x 250g packs of cooked beetroot, drained 1x tbsp of extra virgin olive oil 2x tsp of balsamic vinegar 2x 400g can Puy Lentils, drained and rinsed well 1x small bag of rocket 1x small bag of watercress Optional: 100g pack of Goat’s Cheese Instructions Preheat oven to 200°C (gas mark 6). Cut beetroot into wedges, toss with olive oil, balsamic vinegar, salt, and pepper. Roast for 20–25 minutes un