Roast Beetroot Salad with Lentils, Fennel and Blood Orange

Name: Roast Beetroot Salad with Lentils, Fennel and Blood Orange
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 3-4 small golden beetroot; 2 tsp olive oil; 150 g French green lentils; ½ fennel; ½ red onion; 1 ½ cups broadleaf rocket; 4 blood oranges; ¼ cup blood orange juice; 2 tsp champagne or white wine vinegar; ¼ cup extra virgin olive oil; 1 tsp Dijon mustard; pinch of sugar or dash of maple syrup; salt and pepper

User Reviews

4.0

3 reviews

Good

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings
4 servings
Calories
960 kcal
Course
Main Course
Cuisine
Vegetarian, Vegan

Roast Beetroot Salad with Lentils, Fennel and Blood Orange

Omar Parker

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Even on the coldest and dreariest winters day, this beautiful vegan Roast Beetroot Salad with Lentils, Fennel and Blood Orange with a Blood Orange Dressing will brighten up your day. And your palate!

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Ingredients

Servings

3-4 small golden beetroot around 300g (10 ½ oz)
2 tsp olive oil (5 ¼ oz)
150 g French green lentils
½ fennel thinly sliced
½ red onion finely diced
1 ½ cups broadleaf rocket (arugula)
4 blood oranges

DRESSING:

¼ cup blood orange juice
2 tsp champagne or white wine vinegar
¼ cup extra virgin olive oil
1 tsp Dijon mustard
pinch of sugar or dash of maple syrup the amount will depend on how sweet your oranges are
salt and pepper

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Instructions

Preheat the oven to 180 celsius (350 fahrenheit). Place the beetroot in a large sheet of baking paper (it should be large enough to fold over the beetroot with some overhang which you'll use to secure it) and toss the beetroot in the olive oil. Fold the paper over the beetroot and fold the edges to secure, ensuring that the paper covers the beetroot and won't open in the oven. Place in a baking tray and roast for 40 minutes or until the beetroot is tender. Once cooked leave to cool and remove the outer skin and slice thinly.
Meanwhile cook the lentils. Place the lentils in a medium saucepan and cover with water. Place over a high heat and bring to a boil. Reduce to low and simmer, covered for 15 to 20 minutes or until the lentils are tender. Drain and leave to cool.
If roasting the fennel toss the slices in a further tsp of olive oil and season with salt and place on a baking tray and roast for 15 minutes or until the edges are lightly golden.
Carefully segment the oranges and squeeze the juice from the remaining skin which you'll use to make the dressing. If you don't have enough juice you might have to juice another half an orange.
To make the dressing combine the ingredients in a jar and shake vigorously. Taste and if the dressing isn't sweet enough add a pinch of sugar or maple syrup and adjust the seasonings.
Place all of the salad ingredients in a large bowl, except the orange segments and toss to combine. If serving immediately add spoonfuls of the dressing, enough to just coast everything but not pool in the bottom of the bowl, and decorate with the orange segments. If not serving immediately refrigerate and dress just before serving.

Notes

If you can tolerate cheese, salty feta would be a wonderful addition. Lightly toasted walnuts would also be lovely and add a welcome crunch.

Nutrition Information

Show Details

Calories 960kcal (48%) Carbohydrates 81g (27%) Protein 21g (42%) Fat 64g (98%) Saturated Fat 8g (40%) Sodium 325mg (14%) Potassium 2246mg (64%) Fiber 25g (100%) Sugar 32g (64%) Vitamin A 1190IU (24%) Vitamin C 95.6mg (106%) Calcium 207mg (21%) Iron 8.6mg (48%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 960 kcal

% Daily Value*

Calories	960kcal	48%
Carbohydrates	81g	27%
Protein	21g	42%
Fat	64g	98%
Saturated Fat	8g	40%
Sodium	325mg	14%
Potassium	2246mg	48%
Fiber	25g	100%
Sugar	32g	64%
Vitamin A	1190IU	24%
Vitamin C	95.6mg	106%
Calcium	207mg	21%
Iron	8.6mg	48%