Rainbow Beetroot with Runner Beans, Lentils & Whipped goats cheese

 • Cook lentils in water until tender. I used beluga lentils 

 • Peel and chop beetroot, then boil or steam until soft.

 • Trim runner beans, peel strings, chop, and boil or steam until just tender.

 • Blend soft goat’s cheese with a little yoghurt until smooth. 

 • Whisk together extra virgin olive oil, apple cider vinegar, lemon, mustard, and honey for a vinaigrette.

 • Plate the whipped goats cheese, lentils, beetroot, and beans. Drizzle on the vinaigrette. 

 • Finish with chopped spring onion green tops and parsley.