Preheat your oven to 160 degrees and cook the beetroot for 1.5 hours.
Once cool enough to handle, peel them gently with your fingers and cut into fine segments (cut the same way as the segments of an oranges).
Heat half the olive oil in a pan and add the garlic, cook gently on a low heat for a few minutes until you can smell the garlic and it is still white.
Add the lentils to the pan and stir until they're all covered in oil and warmed through (will take around 5 minute.
In a large salad bowl add the shaved fennel, spring onion and a good few scrunches of sea salt and some black pepper, half the lemon juice and the other half of the extra virgin.
Mix thoroughly with your hands- Add the warmed lentils and garlic oil to the bowl, with the feta, beetroot and rocket.
Combine all the ingredients gently and eat - nice on its own as a light lunch or dinner, or as a side dish to lamb or bbq dishes.
