Beetroot, fennel and lentil salad

Ingredients

• 3 medium beetroot, trimmed
• 1 tablespoon olive oil
• 1 medium fennel
• 400 gram can brown lentils, rinsed, drained
• 100 gram wild rocket leaves
• 200 gram feta cheese, thinly sliced
• Dressing
• 1/2 cup (125 millilitres) olive oil
• 2 tablespoon lemon juice
• 1/2 teaspoon sugar
• 2 teaspoon finely chopped fresh fennel tops or dill
• salt and freshly ground black pepper