Grilled Beet and Fennel Salad with Sprouted Lentils

This hearty and flavorful grilled beet and fennel salad with sprouted lentils is accented with a schmear of plant-based orange and cumin scented yogurt.

Grilled beet and fennel salad

2018 is here! I hope it’s off to a great start. I thought I’d kick off a new year of recipes with something healthy yet hearty and satisfying for those of you who are tackling a new year’s resolution or if who simple need a little reset after the holiday splurge fest.

Grilled beet and fennel salad

Or if you just want to eat something fresh and delicious made with peak winter produce. Or all of the above! This Grilled Beet and Fennel Salad is for you.

Overhead view of beets, sliced fennel, sprouted lentils and cumin

You may have had grilled fennel before. I feel like it’s common practice to grill fennel and it takes on a charred and caramelized goodness like onions do when grilled.

Grilled beet and fennel salad

Grilled beets however aren’t as much of a thing, but they totally need to become a thing.

close up of grilled beets on a plate

My original Grilled Beet and Fennel salad is topped with dollops of burrata, and while it’s seriously SO GOOD and I think you should also try it that way sometime, this plant-based version made with a layer of cumin and orange scented coconut yogurt on the bottom is everything, especially if you’re avoiding dairy.

Grilled beets and fennel

You must take my advice and try it with CoYo’s plain coconut yogurt- it’s made with coconut and active cultures and that’s it! It’s as thick and rich as Greek yogurt, and ever since my client Liz turned me on to it a few weeks ago, between the two of us we’ve been cleaning out the local stock. If you can’t find CoYo, Greek yogurt, creme fraiche or even a spreadable cashew cheese would be fantastic alternatives.

cumin and orange scented yogurt being smeared onto a blue speckled platter

This Grilled beet and Fennel salad gets a couple of other flourishes in the form of sprouted lentils, fennel fronds and flaky black lava salt. All in all, its a spectacular vegan dish that’s easy enough to make on a weeknight but fancy enough to serve at a dinner party.

close up view of Grilled beet and fennel salad

Thanks for reading! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest. If you make this Grilled Beet and Fennel Salad, please share it using the hashtag #LePetitEats!

Grilled Beet and Fennel Salad

This hearty and flavorful grilled beet and fennel salad with sprouted lentils is accented with a schmear of plant-based orange and cumin scented yogurt.

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 cup plain coconut yogurt or Greek yogurt or plain plant-based yogurt
  • Zest of 1 orange
  • 1/2 teaspoon cumin
  • Pinch of salt
  • 1/4 teaspoon black pepper
  • 4-5 beets steamed, peeled and cut into 1/2 inch rounds
  • 2 fennel bulbs trimmed and cut into 1/2 inch thick slices
  • 1/4 cup sprouted lentils
  • 2 tablespoons olive oil
  • Fennel fronds
  • Black lava salt optional

Instructions

  1. In a small bowl, stir together coconut yogurt, orange zest, cumin, salt and pepper. Set aside.
  2. 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.
  3. 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.

 

Overhead view of beets, sliced fennel, sprouted lentils and cumin

close up view of Grilled beet and fennel salad  Craving more healthy recipes?

Winter Romaine Salad

Warm Kale and Delicata Squash Salad

Broccoli Salad with Crispy Shallots and Coconut Bacon

Charred Broccolini with Tahini Yogurt Spread

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Comments

  1. Leslie-Anne

    This is a gorgeous recipe – I adore adore adore fennel and love it grilled. Your pictures are captivating – and remind me that even if it’s horribly wintry where I am, freshness can be found on my plate!

    Reply

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