Beetroot Salad With Lentils and Yoghurt Dressing

Ingredients

• 15 baby beetroot (about 3 bunches), trimmed, scrubbed
• 4 beetroot (about 1 bunch), trimmed, scrubbed
• 2 tsp olive oil, for drizzling
• 150 gm small black lentils, rinsed (see note)
• 1 golden shallot, thinly sliced on a mandolin
• 2 tbsp large salted capers, rinsed
• Yoghurt dressing
• 280 gm thick sheep’s milk yoghurt (1 cup)
• 60 ml lemon juice (¼ cup)
• 2 tbsp extra-virgin olive oil
• 1 tbsp dill, finely chopped
• 1 garlic clove, crushed