Roasted Beetroot, Feta and Lentil Salad

Preheat the oven to 220C/200C fan/gas 7. Spread the beetroot chunks on a baking tray in a single layer, drizzle with the olive oil, and season with salt and black pepper. Toss well, then roast for 30 minutes, turning once halfway through, until tender and lightly caramelized at the edges.

While the beetroot roasts, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, and honey in a medium bowl until smooth. When the beetroot is done, add three-quarters of it to the dressing and let it marinate for 45 minutes so it absorbs the flavor.

In a large bowl, combine the cooked Puy lentils, rocket, three-quarters of the feta, and two-thirds of the walnuts. Add the marinated beetroot with its dressing and toss gently until evenly coated. Transfer to a serving platter, then top with the remaining beetroot, feta, walnuts, and sliced chives.