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North African Beetroot, Fennel And Lentil

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Ingredients

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	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

Nutritional information

533

Calories

254 g

Calories From Fat

28.3 g

Total Fat

7.9 g

Saturated Fat

29.7 mg

Cholesterol

420.6 mg

Sodium

48.3 g

Carbs

22.3 g

Dietary Fiber

5.5 g

Sugars

23.3 g

Protein

206g

Serving Size

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North African Beetroot, Fennel And Lentil

Name: North African Beetroot, Fennel And Lentil
Prep time: 20 min
Total time: 1 h 55 min
Yield: 6
Cuisine: American
Ingredients: : 3; : 1; : 1; : 400; : 100; : 200; : 1/2; : 2; : 1/2; : 1; : 2

Features:

Cuisine:

American

A tasty salad from North Africa. Easy to make.

115 min
Serves 6
Easy

Ingredients

Directions

North African Beetroot, Fennel and Lentil Salad, A tasty salad from North Africa Easy to make , A tasty salad from North Africa Easy to make

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Steps

1 Done	Preheat the Oven to 180c.
2 Done	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 Done	Finely Chop the Fennel Until You Have 2 Heaped Teaspoons. Slice the Fennel Bulb Nice and Thin.
4 Done	Mix All the Dressing Ingredients Together. Use a Wide Necked Bottle or Screw Top Jar For Ease. Shake Really Well!
5 Done	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.