Preheat the oven to 200 degrees Celcius / 390 degrees Fahrenheit fan-forced and lightly grease a baking tray. Set aside.
Wash the soaked lentils and add them to a saucepan along with 3 cups / 750ml of water and bring it to a rapid simmer on medium-high heat. Then reduce the heat to a gentle simmer. Cook, uncovered, for 20-30 minutes. Lentils are cooked as soon as they are tender and no longer crunchy.
Once cooked, strain the lentils and give them a quick rinse. Return them to the saucepan and stir in a good pinch of salt.
While the lentils are simmering, toss the beetroot with 2 tablespoons of the oil and salt. Place them on the baking tray we prepared earlier and place them in the oven for 20 minutes.
While the beetroot is baking, place the beans in a saucepan of boiling water for 8 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
In a frying pan on medium-high heat, add the other 2 tablespoons of oil, add the tempeh and fry on each side for 1-2 minutes until it starts to crisp up and brown a little.
Add in the garlic and baby spinach and cook for another minute. Take off heat and set aside.
Make the dressing as per the recipe.
Combine the cooked lentils, beetroot, beans, tempeh with garlic and spinach, and the dressing all in a bowl. Toss well and serve.
Lentils: If you don’t have dry brown lentils, use 3 cups / 500g of cooked lentils from a can. They are softer than home-cooked lentils, so keep in mind it will slightly change the salad’s texture. Drain and rinse them before using.