1 medium beet
3 tbsp. olive oil
salt and pepper
2 slices bacon, cut into thin strips
1 can (19 oz.) lentils
1/2 cup diced carrot
1/3 cup finely chopped parsley
2 tbsp. lemon juice
1 garlic clove, minced
1/4 cup feta cheese (optional)
Peel beet and cut into pieces no larger than 1/2 inch. Place on baking sheet and toss with about 1/2 tsp. of olive oil and salt and pepper to taste.
Roast in 400 degree F. oven, stirring once or twice until beet is tender, 15 to 25 minutes.
Meanwhile, in small frying pan, cook bacon over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove to paper towel and pat dry. Drain lentils and rinse with water, then drain well.
In medium size serving bowl, stir together beets, lentils, carrot and parsley. Whisk together remaining olive oil, lemon juice, garlic and 1/2 tsp. each salt and pepper; stir into lentil mixture. Core apples and coarsely chop; stir into salad. Taste and add a little more lemon juice, salt or pepper, if needed.