Balsamic roast beets with lentils

This is currently (Autumn 2022) one of my favourite sides. The original recipe served it with haloumi and used raddicio leaves as the salad leaf addition. I love the idea of using haloumi, that would be delicious, but I'm not a fan of raddicio, nor do I see it very often, if at all, in the supermarket/veggie market. So I've done it with feta and baby spinach and it's delicious.

Heat the oven to 200 degrees.

Mix together:

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 1/2 tablspoons maple syrup (or honey)

Use half of this mix to mix through:

3 red onions, cut into 1-2 cm thick wedges

3 medium beetroot, cut into 1cm thick wedges

in a baking tray, lined with baking paper.

Season these with salt and pepper before roasting for 20 - 30 mins until tender and starting to caramelise.

Allow to cool slightly before mixing through 1 tin of drained brown lentils and the remaining dressing. Season again to taste.

Just before serving (I do serve this slightly warm) gently mix through one bag of baby spinach and put onto a serving platter. Top with parsley and crumbled feta (lots!).