beets are my love. lentils come second! REcipe: 1 tablespoon sherry vinegar, 250g (9oz) cooked lentils, 10 pieces roast beets, 3-4 tablespoons balsamic onions, small handful roasted almonds 1. Whisk vinegar with 2 tablespoons extra virgin olive oil in a large bowl. Season. 2. Toss in lentils, onions if using and divide between two plates. 3. Top with beets and almonds.