Roast Beet Medley

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the lentils in a sieve under cold water

Add them to a medium pot with the bay leaves and cover with plenty of cold water

Bring to the boil on a high heat

Cook for 20 min or until tender

Meanwhile, peel and cut the carrots into batons, discarding the ends

Reserve the juice from the beetroot packet(s) straight into a small saucepan, ready for step 6

Cut each beetroot into 6 wedges

Place the beetroot and carrot batons on a baking tray (use tin foil to avoid mess)

Drizzle with olive oil and season with salt and pepper

Put the tray in the oven for 20 min or until the carrots are tender

Meanwhile, peel and finely chop the garlic cloves

Strip the mint leaves off their stalks and chop them roughly

Tear the ciabatta roll(s) into bite sized chunks

Add them to a bowl with the chopped garlic and drizzle them with olive oil, salt and pepper and mix well

Add them to a baking tray (use tin foil to avoid mess)

Put the tray in the oven for 5-8 min or until the bread is starting to brown

Add the balsamic to the beetroot juice pan (from step 2)

Add 1 tbsp (2 tbsp) of sugar to the pan

Bring the liquid to the boil on a medium low heat

Once the liquid starts to foam, cook for approx. 1-2 min, then remove from the heat

Once the lentils are tender, drain them and return them to the pot, discarding the bay leaves

Add half the goats' cheese to the lentils and mix through until it's melted

Add the roasted beetroot and carrots and mix to combine

Season with salt and pepper