Roasted fennel and beetroot salad
This roasted fennel and beetroot salad with a simple balsamic vinnaigrette is a simple roasted winter vegetable salad with red beets, fennel, and lentils.
Ingredients
- 4 fennels (greens saved)
- 3 large beetroot
- 1 can lentils
- ½ cup pine nuts
- fennel greens
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1 orange
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves minced garlic
- ½ tsp salt
Instructions
- Chop the beetroot and fennel into vedges and add to a baing sheet.
- Drizzle with olive oil, salt and cumin and mix. Roast in the preheated 200C oven for about 35 minutes, until vegetables are fork tender and slightly browned.
- Meanwhile mix all the dressing ingredients.
- Toast the nuts on a dry pan for about 5 minutes untl slightly browned.
- To a serving bowl add vegetables, lentils, pine nuts, fennel greens, sliced orange and pour over the dressing. Mix well and enjoy!