Print
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 200 kcal
Ingredients
- 1 cup plain coconut yogurt or Greek yogurt or plain plant-based yogurt
- zest of 1 orange
- 1/2 teaspoon cumin
- 1 pinch of salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4-5 beets steamed (see notes), 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
- Fennel fronds
- Black lava salt optional
Instructions
-
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.
Recipe Notes
How to steam beets:
For steaming the 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.