Lentils with Roasted Beets and Carrots

Ingredients

• 12 medium-small carrots with their tops on
• 12 medium-small beets
• 2 tbsp (25 mL) olive oil
• 2 1/2 cups (625 mL) Puy lentils
• 1/2 cup (125 mL) fresh herbs (basil, chives or parsley), chopped
• 1/2 tbsp (7 mL) lemon zest
• 1/2 cup (125 mL) feta cheese
• 2 cloves garlic
• 1/4 cup (50 mL) fresh lemon juice
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) olive oil