Roast Beetroot Salad

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!

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

View the full recipe at Delicious Everyday →