Roasted Shallot, Beetroot, and Spinach Salad

• 12 shallots (peeled (cut in half))
• 2 tbsp rapeseed oil
• sea salt & freshly ground black pepper
• 8.8 oz cooked baby beetroot
• 1 tbsp runny honey
• 14.1 oz tin puy lentils (rinsed and drained (or 7.9 oz ready cooked))
• 5.3 oz baby spinach leaves (washed and well drained)
• 7 oz soft goat cheese
• 1 tsp flat leaf parsley (chopped)

For the dressing:

• 1 clove garlic (peeled and finely chopped)
• 1 tbsp chopped chives ((optional))
• 5 tbsp rapeseed oil
• 2 tsp dijon mustard
• 2 tsp cider vinegar
• sea salt and freshly ground black pepper