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4.0 from 3 votes

Roast Beetroot Salad with Lentils, Fennel and Blood Orange

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.