Beet Lentil Salad- Thanks Mom

3 fresh beets
1/4 cup olive oil
salt/pepper
1 can (19 oz) lentils (could use more...), drained and well rinsed
1 cup diced carrot
1/2 cup+ chopped parsley
2 Tbsp fresh lemon juice
1 garlic clove, minced
2 apples
1/4 cup+ feta cheese (optional)

Peel beets and cut into 1/2" pieces. Toss with 1 T oil, salt and pepper and spread out on large baking sheet. Roast at 400 deg. stirring once or twice until beets are tender...15-25 minutes. Place in large serving bowl.Stir in lentils, carrots and parsley.

Whisk together remaining olive oil (3 T), lemon juice, garlic and 1/2 tsp each salt and pepper. Stir in to lentil mixture.

Coarsely chop apples and stir in to salad, Sprinkle with feta, if using. Serve at room temperature.