Roast Beetroot Salad with Lentils, Fennel and Blood Orange

Step 1

Preheat the oven to 180 celsius (350 fahrenheit). Place the beetroot in a large sheet of baking paper (it should be large enough to fold over the beetroot with some overhang which you'll use to secure it) and toss the beetroot in the olive oil. Fold the paper over the beetroot and fold the edges to secure, ensuring that the paper covers the beetroot and won't open in the oven. Place in a baking tray and roast for 40 minutes or until the beetroot is tender. Once cooked leave to cool and remove the outer skin and slice thinly.

Step 2

Meanwhile cook the lentils. Place the lentils in a medium saucepan and cover with water. Place over a high heat and bring to a boil. Reduce to low and simmer, covered for 15 to 20 minutes or until the lentils are tender. Drain and leave to cool.

Step 3

If roasting the fennel toss the slices in a further tsp of olive oil and season with salt and place on a baking tray and roast for 15 minutes or until the edges are lightly golden.

Step 4

Carefully segment the oranges and squeeze the juice from the remaining skin which you'll use to make the dressing. If you don't have enough juice you might have to juice another half an orange.

Step 5

To make the dressing combine the ingredients in a jar and shake vigorously. Taste and if the dressing isn't sweet enough add a pinch of sugar or maple syrup and adjust the seasonings.

Step 6

Place all of the salad ingredients in a large bowl, except the orange segments and toss to combine. If serving immediately add spoonfuls of the dressing, enough to just coast everything but not pool in the bottom of the bowl, and decorate with the orange segments. If not serving immediately refrigerate and dress just before serving.