Beet, Fennel And Lentil Salad - cooking recipe

Ingredients

3 medium beets, trimmed
1 tbsp olive oil
1 bulb fennel, thinly sliced
1 can (15 oz) brown lentils, drained and rinsed
4 oz arugula leaves
7 oz feta cheese, thinly sliced
None None FOR THE DRESSING
1/2 cup olive oil
2 tbsp lemon juice
1/2 tsp sugar
2 tsp finely chopped fresh fennel tops or dill

Preparation

Preheat the oven to 350\u00b0F.
Place the beets in a small baking dish with the oil. Bake for about 1 hour, until tender. When cool, peel and slice beets.
For the dressing, whisk all the ingredients in a small bowl.
Combine the fennel, lentils and arugula in a large bowl. Add half the dressing and toss well. Add the beets and toss gently. Top with feta and drizzle with the remaining dressing.