15baby beetroot (about 3 bunches), trimmed, scrubbed4beetroot (about 1 bunch), trimmed, scrubbed2 tspolive oil, for drizzling150 gm small black lentils, rinsed (see note)1golden shallot, thinly sliced on a mandolin2 tbsp large salted capers, rinsedYoghurt dressing280 gm (1 cup)thick sheep’s milk yoghurt60 ml (¼ cup)lemon juice2 tbsp extra-virgin olive oil1 tbsp dill, finely chopped1garlic clove, crushed
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.
Meanwhile, bring a saucepan of water to the boil, add lentils and cook until tender (20-25 minutes). Drain well and set aside.
For yoghurt dressing, combine ingredients in a bowl and season to taste.
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