Beetroot and lentil salad with fetta

Method

1. Step 1

   Coarsely chop the beetroot stems and leaves. Peel the beetroot and cut into thick wedges. Place the beetroot wedges, stalks and leaves in a slow cooker with the lentils and garlic.

2. Step 2

   Pour over the stock and cook for 2-3 hours on high (or 4-5 hours on low) or until lentils and beetroot are tender.

3. Step 3

   Combine the oil, vinegar, lemon zest and lemon juice in a small bowl. Season.

4. Step 4

   Add oil mixture to the lentil mixture and stir to combine. Transfer to a serving bowl and top with rocket, fetta and hazelnuts to serve.
   
   In the oven: To make this dish without a slow cooker, roast the beetroot mixture in a roasting pan, covered, at 140°C for 1 hour or until tender.