To make the root green chimichurri: stack the leaves neatly together, remove any woody stalks then very finely chop the rest from stem to leaf. Mix with the other ingredients and season to taste. The chimichurri will keep in the fridge for a week or two. 

To barbecue the beetroots: light the charcoal or wood in advance and wait for the coals to turn white before cooking on them. Place the beetroots on the edge of the fire in the dying coals away from direct heat to cook slowly for about 40-60 minutes or until they begin to soften. Test them by pressing them or by testing their internal temperature with a probe. Once they reach 85C they are cooked. 

Once cool enough to handle, peel the charred skin off the beetroots then cut them into random geometric shapes. Finely chop any remaining beetroot leaves and stir through the cooked green lentils with chimichurri, to taste, then transfer into a serving bowl. Top with crumbled feta or goat cheese and the beetroot. Dress with a little more chimichurri and serve.