An easy to make Roasted Beetroot & Lentil Salad with Lemon & Olive Oil Dressing Recipe by Ada Velonis, from founder, editor and culinary writer behind Marmalade + Kindness.
To assemble
Combine the spinach leaves, lentils, and chicken (if using) and ¼ of the dressing in a large bowl. Pile the dressed lentils on a flat platter. Scatter over the roasted beetroot, crumbled feta and walnuts. Drizzle with some of the dressing when ready to serve, and leave the rest for individuals to help themselves.