Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing Recipe

Ingredients

• 2 Mandarin Orange peeled and separated segments
• 1 Beetroot peeled
• 1/4 cup Fennel bulb diced
• 1/4 cup Fennel Green Leafy Fronds
• 1/4 cup Onion diced
• 1/4 cup Tomato diced
• 1/4 cup Cucumber diced
• 1/4 cup Spinach baby spinach
• 1/4 cup Purple cabbage diced
• 1/3 cup Curd (Dahi / Yogurt) beatened
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Fennel seeds (Saunf)
• Salt to taste
• 1/4 teaspoon Black pepper powder
• 1 teaspoon Lemon juice

Steps

1. To begin the preparation of Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing, first slice the beet and grilled them on stove with drizzling little olive oil.
2. Save a small sliced grilled beet for dressing.
3. Take a mixing bowl and add all vegetable in the bowl including grilled diced beets, and mix them well.
4. Keep the bowl aside.
5. Take all dressing ingredients into a blender including one slice of saved grilled beet and blend them well.
6. Keep the dressing in a small bowl.
7. Toss the salad and transfer into serving plate or a bowl.
8. Drizzle fennel-beet yogurt on the top of the salad.
9. Your Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing is ready to be served!