North African Beetroot, Fennel And Lentil Salad

• 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 180u0b0C.
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.

salad, beetroots, olive oil, fennel bulb, brown lentils, wild rocket, feta cheese, dressing, olive oil, lemon juice, white sugar, garlic, fresh fennel

Taken from www.food.com/recipe/north-african-beetroot-fennel-and-lentil-salad-285839 (may not work)