Beet, Fennel And Lentil Salad

• 3 medium beets, trimmed
• 1 tbsp olive oil
• 1 bulb fennel, thinly sliced
• 1 can (15 oz) brown lentils, drained and rinsed
• 4 oz arugula leaves
• 7 oz feta cheese, thinly sliced
• None None FOR THE DRESSING
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp sugar
• 2 tsp finely chopped fresh fennel tops or dill

1. Preheat the oven to 350u0b0F.
2. Place the beets in a small baking dish with the oil. Bake for about 1 hour, until tender. When cool, peel and slice beets.
3. For the dressing, whisk all the ingredients in a small bowl.
4. Combine the fennel, lentils and arugula in a large bowl. Add half the dressing and toss well. Add the beets and toss gently. Top with feta and drizzle with the remaining dressing.

beets, olive oil, fennel, brown lentils, arugula, feta cheese, dressing, olive oil, lemon juice, sugar, fresh fennel

Taken from recipes-plus.com/api/v2.0/recipes/37637 (may not work)