This flavorful Grilled Fennel and Beet Salad is the perfect hearty springtime side. Grilled beets and fennel are laid on a spread of plant-based orange and cumin-scented coconut yogurt. Sprouted lentils are sprinkled on top along with fennel fronds and a drizzle of olive oil.
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- 1 cup plain coconut yogurt, or any other plain yogurt of choice
- 1 orange, zested
- 1/ 2 teaspoon cumin
- pinch salt
- 1/ 4 teaspoon black pepper
- 2 tablespoons olive oil
- 4-5 beets, peeled and cut into 1/2 inch rounds
- 2 bulbs fennel, trimmed and cut into 1/2 inch pieces, plus fronds
- 1/ 4 cup sprouted lentils
- Black lava salt, optional
To steam beets: start by scrubbing them clean with a kitchen brush. Place them in a steamer basket and cook for about 30 minutes or until tender all the way through. Once the steamed beets are cool enough to handle, rub the skins off and slice them into 1/2 inch rounds.
In a small bowl, stir together coconut yogurt, orange zest, cumin, salt and pepper. Set aside.
Heat a grill pan over medium-high heat. Brush with oil and grill fennel and beet slices, in batches, for about 2-3 minutes per side. Remove from heat and allow to cool slightly.
Spread a thin layer of yogurt onto a platter. Top with grilled fennel, grilled beets and sprouted lentils. Drizzle with olive oil and garnish with black lava salt and fennel fronds.