Beetroot, Fennel & Lentil Salad

serves 6

Quite unlike any salad you’ve tasted before!


For the Salad

  • 3 medium beetroot, trimmed
  • 1 tbsp olive oil
  • 1 medium fennel bulb, thinly sliced
  • 400g tinned brown lentils, rinsed & drained
  • 100g wild rocket leaves
  • 200g feta cheese, crumbled

For the Dressing

  • 125ml olive oil
  • 2 tbsp lemon juice
  • ½ tsp white sugar


  1. Preheat the oven to 180°C/350°F. Combine the beetroot and 1 tbsp olive oil in a small baking dish and bake for about 1 hour or until tender. When cool, peel the beetroot and slice.
  2. Combine the dressing ingredients in a screw-top jar and shake well.
  3. Toss the fennel, lentils and rocket in a large bowl with half the dressing. Add the beetroot and toss gently. Top with the feta and drizzle with the remaining dressing.