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


  • 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


  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.