AT A GLANCE
|01||Preheat oven to 200C. Place baby beetroot and beetroot in a roasting pan with 60ml water, drizzle with oil, season to taste, cover with foil and roast until tender (20-30 minutes for baby beetroot; 40-50 minutes for large beetroot). When cool enough to handle, peel, halve and set aside.|
|02||Meanwhile, bring a saucepan of water to the boil, add lentils and cook until tender (20-25 minutes). Drain well and set aside.|
|03||For yoghurt dressing, combine ingredients in a bowl and season to taste.|
|04||Arrange beetroot, lentils, shallot and capers on a platter, drizzle with yoghurt dressing and serve.|
Note Small black lentils are available from select delicatessens. If unavailable, substitute small green lentils.