Beetroot, Spinach and Lentil Salad – Naomi Crisante

Ingredients

• 1 small red onion, cut into rings
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• sea salt and freshly ground black pepper, to taste
• 1/4 cup extra virgin olive oil
• 120g baby spinach leaves
• 400g can lentils, drained and rinsed
• 250g cooked baby beetroot, quartered
• 120g goat’s cheese or feta cheese, sliced
• 1/2 cup fresh dill leaves