Roasted Fennel and Beet Salad
Ingredients
The salad
-
2
medium-sized
fennel bulbs
-
4
medium-sized
purple beets
-
3
tablespoons
olive oil
-
¼
teaspoon
fine sea salt
-
pinch
black pepper
-
1
cup
French green lentils
-
2
tablespoons
fennel fronds
-
2
tablespoons
finely chopped parsley
-
2
tablespoons
finely chopped dill
The sauce
-
1
clove
garlic
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
olive oil
-
2½
tablespoons
tahini
-
½
teaspoon
honey
-
¼
cup
finely chopped parsley
-
¼
cup
finely chopped dill
-
⅛
teaspoon
crushed red pepper flakes
-
to taste
salt and pepper
Instructions
- Preheat the oven to 425ºF.
- Toss the fennel and beets with olive oil, salt, and pepper, then transfer to a baking sheet and roast for about 25 minutes, stirring halfway through.
- While the vegetables roast, cook the lentils in a saucepan with water until tender, about 20-25 minutes, then drain.
- In a small bowl, whisk together all sauce ingredients until smooth, adjusting seasonings as needed.
- To serve, divide lentils onto plates, top with roasted vegetables, drizzle with sauce, and garnish with fennel fronds, parsley, and dill.
Nutrition Facts (estimated)
Servings
2
Calories
723
Total fat
46g
Total carbohydrates
66g
Total protein
20g
Sodium
570mg
Cholesterol
0mg
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