2. Prepare the salad dressing: Mix all the
ingredients in a glass jar and shake the
mixture thoroughly to form an emulsion.
3. Peel the cooled beetroot and quarter
it. Place the beetroot and young spinach
leaves in a mixing bowl, pour salad
dressing over and mix thoroughly with
4. Place the beetroot leaves on a serving
platter and arrange the beetroot quarters,
goat's milk cheese and lentils on
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