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Beetroot, Fennel and Goats Cheese Salad with Cumin Dressing

A tasty goat's cheese is a perfect foil for the sweetness of beetroot, with the latter being enlivened by the smoky, citric attitude of cumin. I just love the colours of fennel and white cheese set against the wonderful beetroot's deep purple. Enjoy the colours, then the flavours!

Ingredients - serves 6



  1. Preheat oven to 180oC/160oF fan-assisted
  2. Toss the beetroot in 1 tablespoon of olive oil. Bake in baking tray for about an hour or until tender. Peel and chop bettroot when cool
  3. Cook lentils acoring to instructions
  4. Finely chop the fennel fronds to decorate. Slice fennel bulb thinly
  5. Having ground cumin, combine dressing ingredients - easiest to do this in a screw-top jar so you can give it a good shake and store in the fridge
  6. Toss the salad leaves, fennel and lentils in a salad bowl with half the dressing. Add beetroot and put the goat's cheese on top. Drizzle over with more dressing and enjoy the colours, then the flavours


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