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Preheat oven to 180 degrees.
Add beetroot to a baking tray, drizzle with olive oil and roast for 30-40 minutes or until softened.
Add lentils, red onion, feta, parsley and mint to your Décor container.
Stir to combine.
In a separate small bowl, combine olive oil, apple cider vinegar and honey.
Top salad with roasted beetroot and drizzle with dressing.
Stir to combine salad.