Always use organic when possible
1 1/2 cup plain Greek yogurt
3/4 tsp cumin
3 Tbsp avocado oil
8 beets, red and yellow for color, peeled, cut into 1/2 inch rounds
3 fennel bulbs, trimmed, cut into 1/2 inch slices
1/3 cup sprouted lentils
1/3 tsp freshly ground black pepper
1/4 tsp salt
1 large orange, zested
fennel fronds for garnish
In a small mixing bowl, add Greek yogurt, orange zest, cumin, salt and pepper.
Combine well and set aside.
Place beets in steamer basket and cook for 30-35 minutes. Should be tender,
Peel beets and slice into 1/2 inch rounds.
In a grill pan over medium high heat, brush with avocado oil.
Grill fennel and beet slices in batches. About 2-3 minutes.
Flip and grill for another 2-3 minutes.
Remove from heat and allow to cool a bit.
On a serving plate, spread a layer of yogurt mixture on it.
Top with grilled fennel, grilled beets and sprouted lentils.
Drizzle with avocado oil.
Garnish with fronds.
Serve slightly warm.
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