North African Beetroot Fennel And Lentil Salad Recipes

NORTH AFRICAN BEETROOT, FENNEL AND LENTIL SALAD

North African Beetroot, Fennel and Lentil Salad image

Make and share this North African Beetroot, Fennel and Lentil Salad recipe from Food.com.

Provided by Um Safia

Categories One Dish Meal

Time 1h35m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 11

Ingredients

3 medium beetroots, trimmed
1 tablespoon olive oil
1 medium fennel bulb
400 g brown lentils, rinsed and drained
100 g wild rocket
200 g feta cheese, thinly sliced
1/2 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon white sugar
1 minced garlic clove
2 teaspoons finely chopped fresh fennel leaves

Steps:

Preheat the oven to 180°C.
Take a small baking dish and mix the oil and the beetroot together. Bake for 1 hour or until tender. Allow to cool. Peel beetroot and chop coarsely.
Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
Toss the fennel, lentils and rocket in a large bowl with half of the dressing. Slowly add the beetroot and toss gently. Top with the feta cheese and drizzle with the remaining dressing.

Nutrition Facts : Calories 533, Fat 28.3, SaturatedFat 7.9, Cholesterol 29.7, Sodium 420.6, Carbohydrate 48.3, Fiber 22.3, Sugar 5.5, Protein 23.3

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