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Beetroot, fennel and lentil salad

Crisp, aniseedy fennel and earthy brown lentils are fabulous combined with sweet beetroot and peppery rocket.
Beetroot, fennel and lentil salad
6
1H

Ingredients

Dressing

Method

1.Preheat the oven to 180°C/160°C fan-forced.
2.Place beetroot in a small baking dish with oil. Bake in moderate oven about 1 hour, until tender. When cool, peel and chop.
3.Slice fennel thinly.
4.For the dressing, combine all ingredients in screw-top jar; shake well.
5.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.

Beetroot and dressing can be prepared a day ahead.

Note

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