Grilled Beet and Fennel Salad #vegan #recipe

This generous and tasty flame broiled beet and fennel plate of mixed greens formula with grew lentils is complemented with a schmear of plant-based orange and cumin-scented coconut yogurt.

I trust it's set for an incredible begin. I thought I'd kick off another time of formulas with something sound yet healthy and fulfilling for those of you who are handling another year's goals.

For steaming the beets, begin by thoroughly cleaning them with a kitchen brush. Spot them in a steamer container and cook for around 30 minutes or until delicate right through.

Also try our recipe Broccoli Stir Fry Recipe #vegetarian #recipe

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

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.

Read more our recipe EASY 30 MINUTE BLACK BEAN SOUP #vegan #soup

Source : bit.ly/2XgaFtf