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    You are in: Home / Recipes / North African Beetroot, Fennel and Lentil Salad Recipe
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    North African Beetroot, Fennel and Lentil Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    35 mins

    1 hrs

    Um Safia's Note:

    A tasty salad from North Africa. Easy to make.

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    Ingredients:

    Serves: 6

    Yield:

    plates

    Units: US | Metric

    Salad

    Dressing

    Directions:

    1. 1
      Preheat the oven to 180°C.
    2. 2
      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.
    3. 3
      Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
    4. 4
      Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
    5. 5
      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.

    Ratings & Reviews:

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    Nutritional Facts for North African Beetroot, Fennel and Lentil Salad

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 532.9
     
    Calories from Fat 254
    47%
    Total Fat 28.2 g
    43%
    Saturated Fat 7.9 g
    39%
    Cholesterol 29.6 mg
    9%
    Sodium 420.5 mg
    17%
    Total Carbohydrate 48.3 g
    16%
    Dietary Fiber 22.3 g
    89%
    Sugars 5.5 g
    22%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    fennel leaves

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