A beautiful autumn salad when all the varieties of beetroot is showcased. I like to combine earthy-tasting lentils and beetroot with bold flavours, here with a mustard-spiked dressing and tangy feta cheese. There is a bit of french vibe running though this recipe with the addition of Dijon and peppery Puy Lentils, which are green lentils and harvested in the french region of Le Puy. You can use brown lentils instead.
The classic dressing is one to keep handy as it goes with any salad!
Vegan: replace honey with maple syrup in the dressing and a vegan style soft or feta cheese (remember to read the label for nasty additives).
Serves 4 (easily halved as a side)