Student cookbook: Beetroot, lentil and goat's cheese salad

Beetroot goes well in this simple-to-assemble salad. In a jam jar, shake or whisk together a salad dressing using 1 tsp dijon mustard, 1 tbsp white wine vinegar and 4 tbsp olive oil. Season with salt and pepper and shake again. Drain and rinse a tin of lentils and mix with the dressing and some chopped parsley if you have some. Cut some pre-cooked vacuum pack beets into wedges and fold through. Crumble some fresh goat's cheese on top.