Grilled Fennel and Beet Salad with Sprouted Lentils by lepetitchefsb | Quick & Easy Recipe | The Feedfeed
Grilled Fennel and Beet Salad with Sprouted Lentils
"The sun is shining and I'm craving something fresh and colorful, so I think a beauty shot of this Grilled Beet+Fennel Salad w/Sprouted Lentils is in order!"
-- @lepetitchefsb
A Note from Feedfeed

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. 

For more vegan sides recipes check out our Vegan feed featuring delicious recipes like these Lentils With Maple And Cumin Roasted Carrots by @mymuybueno and Citrus Avocado Salad by @terianncarty

Check out our Salads feed for more amazing recipes! 

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend. 

More from @lepetitchefsb


Prep time 10mins
Cook time 20mins
Serves or Makes: 4


  • 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


  • Step 1

    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.

  • Step 2

    In a small bowl, stir together coconut yogurt, orange zest, cumin, salt and pepper. Set aside.

  • Step 3

    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.

  • Step 4

    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.