Preheat oven to 200°C and line a baking tray with paper.
Place lentils into steamer basket, insert into TM bowl and pour water over to the level of the base of the basket.
Steam 35 min/100°C/speed 3.5.
Remove lentils and cool. Drain TM bowl.
Prepare beetroot by peeling and dicing into 1 cm cubes. Place onto prepared tray and drizzle with balsamic vinegar, sprinkle with 1 pinch salt and drizzle with the extra EVOO. Roast 25 minutes, remove and cool. (If the beetroot is not cooked, add cooking time, or cut the pieces smaller next time!)
Place salt, EVOO, garlic, mustard, and both remaining vinegars into TM bowl and blend 10 sec/speed 10 to make a dressing.
Combine all remaining ingredients except feta in serving bowl and toss gently. Add feta, and drizzle with dressing just prior to serving.