Thoroughly wash and peel the baby beetroot. Depending how big they are, cut them in halves or quarters. Drizzle them with 2 tablespoons of the olive oil and bake them in the preheated oven for about 25 minutes or until just tender.
Bring a large saucepan of salted water to the boil and add the lentils. Cook for around 15 minutes or until they are just cooked. Drain in a colander and rinse well under cold water until the water runs clear. Empty into a large bowl.
Add the beetroot with any oil it was roasted with, onion and herbs to the bowl with the lentils and stir to combine. Add the remaining olive oil and lemon juice, season to taste with salt and pepper.
Transfer to a serving dish, scatter with crumbled Lemnos Traditional Fetta.
Tip: If you’re very short of time, you can speed up this dish by buying precooked baby beetroot and canned lentils instead of cooking them from scratch.