Beetroot, fennel and lentil salad
Crisp, aniseedy fennel and earthy brown lentils are fabulous combined with sweet beetroot and peppery rocket.
Ingredients
Beetroot, fennel and lentil salad
- 3 medium beetroot, trimmed
- 1 tbsp olive oil
- 1 medium fennel
- 400 g can brown lentils, rinsed, drained
- 100 g wild rocket leaves
- 200 g feta cheese, thinly sliced
Dressing
- 1/2 cup (125 millilitres) olive oil
- 2 tbsp lemon juice
- 1/2 tsp sugar
- 2 tsp finely chopped fresh fennel tops or dill
- salt and freshly ground black pepper
Steps
Beetroot, fennel and lentil salad
- Preheat the oven to 180°C/160°C fan-forced.
- Place beetroot in a small baking dish with oil. Bake in moderate oven about 1 hour, until tender. When cool, peel and chop.
- Slice fennel thinly.
- For the dressing, combine all ingredients in screw-top jar; shake well.
- In a large serving bowl, combine fennel, lentils and rocket. Add half the dressing; toss well. Add beetroot and toss gently. Top with feta, drizzle with remaining dressing.