Directions:
- Preheat the oven to 180°C.
- Take a small baking dish and mix the oil and the beetroot together. Bake for 1 hour or until tender. Allow to cool. Peel beetroot and chop coarsely.
- Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
- Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
- Toss the fennel, lentils and rocket in a large bowl with half of the dressing. Slowly add the beetroot and toss gently. Top with the feta cheese and drizzle with the remaining dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1583.86 Kcal (6631 kJ) | ||
| Calories from fat | 778.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.47g | 133% | |
|---|---|---|---|
| Cholesterol | 89mg | 30% | |
| Sodium | 1203.7mg | 50% | |
| Potassium | 2670.12mg | 57% | |
| Total Carbs | 136.5g | 46% | |
| Sugars | 9.09g | 36% | |
| Dietary Fiber | 66.59g | 266% | |
| Protein | 68.78g | 138% | |
| Vitamin C | 36.2mg | 60% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 198.2mg | 1101% | |
| Calcium | 746.9mg | 75% | |
| Amount Per 100 g | |||
| Calories | 288.42 Kcal (1208 kJ) | ||
| Calories from fat | 141.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 133% | |
|---|---|---|---|
| Cholesterol | 16.21mg | 30% | |
| Sodium | 219.2mg | 50% | |
| Potassium | 486.24mg | 57% | |
| Total Carbs | 24.86g | 46% | |
| Sugars | 1.65g | 36% | |
| Dietary Fiber | 12.13g | 266% | |
| Protein | 12.52g | 138% | |
| Vitamin C | 6.6mg | 60% | |
| Vitamin A | 0.5mg | 83% | |
| Iron | 36.1mg | 1101% | |
| Calcium | 136mg | 75% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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