Roast Beetroot Salad with Lentils, Fennel and Blood Orange
User Reviews
4
3 reviews
Good
-
Prep Time
30 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 50 mins
-
Servings
4 servings
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Calories
960 kcal
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Course
Main Course
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Cuisine
Vegetarian, Vegan
Roast Beetroot Salad with Lentils, Fennel and Blood Orange
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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
- 3-4 beetroot around 300g (10 ½ oz, small, golden variety
- 2 tsp olive oil (5 ¼ oz)
- 150 g French green lentils
- ½ fennel thinly sliced
- ½ red onion finely diced
- 1 ½ cups rocket arugula, broadleaf variety
- 4 blood oranges
DRESSING:
- ¼ cup blood orange juice
- 2 tsp champagne vinegar or white wine vinegar
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- sugar the amount will depend on how sweet your oranges are, pinch, or dash of maple syrup
- salt
- black pepper
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
(48%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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