Roast Beetroot Salad
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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!
Ingredients
3-4 small golden beetroot (around 300g)
2 tsp olive oil
150g French green lentils
1/2 fennel, sliced (if using raw thinly slice)
1/2 red onion, finely diced
1 1/2 cups broadleaf rocket (arugula)
4 blood oranges
DRESSING:
1/4 cup blood orange juice
2 tsp champagne or white wine vinegar
1/4 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
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