North African Beetroot, Fennel And Lentil Salad Recipe

Name: North African Beetroot, Fennel And Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 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; Dressing; 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

Servings: persons

Salad
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
Dressing
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

1
Preheat the oven to 180u00b0C.
2
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.
3
Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
4
Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
5
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.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salad, 3 medium beetroots, trimmed, 1 tablespoon olive oil, 1 medium fennel bulb, and more.

Yes, North African Beetroot, Fennel And Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

North African Beetroot, Fennel And Lentil Salad

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