Beetroot and Lentil Salad (WF, GF)

Ingredients

• ¼ cup cold-pressed olive oil
• 1 red onion, finely chopped
• 3-6 garlic cloves (depending on the garlic flavour you desire), crushed
• 1 ½ cups dry lentils, pre-boiled in lightly salted water and drained (or 2 x 400g cans brown lentils, drained and rinsed)
• 800g beetroot, steamed and chopped into wedges (or equivalent amount of canned whole baby beetroot, drained and chopped in half/quarters)
• 1-2 tablespoons red wine or balsamic vinegar
• Several good handfuls of baby rocket leaves
• 200g feta cheese