Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing
A burst of vibrant colors, unique flavors, and contrasting textures come together in this refreshing Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing. Perfect for a winter brunch or a light, healthy side dish, this salad combines earthy roasted beets, crisp fennel, and the bright, sweet notes of mandarin oranges. The fennel-beet yogurt dressing elevates this salad with a smooth, tangy finish, making it an unforgettable addition to any meal. Whether you’re a fan of beets or new to them, this dish is sure to surprise and delight your palate with every bite.
Cuisine: African
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mandarin Orange | 2, peeled and segmented |
| Beetroot | 1, peeled |
| Fennel bulb | 1/4 cup, diced |
| Fennel Green Leafy Fronds | 1/4 cup |
| Onion | 1/4 cup, diced |
| Tomato | 1/4 cup, diced |
| Cucumber | 1/4 cup, diced |
| Spinach | 1/4 cup, baby spinach |
| Purple cabbage | 1/4 cup, diced |
For Fennel-Beet Yogurt Dressing:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1/3 cup, beaten |
| Extra Virgin Olive Oil | 1 tablespoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Salt | To taste |
| Black pepper powder | 1/4 teaspoon |
| Lemon juice | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions
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Prepare the Beets: Start by peeling and slicing the beetroot into thin rounds or wedges. Heat a grill pan or a stovetop grill, and drizzle a small amount of extra virgin olive oil over the beet slices. Grill the beet slices for 5-7 minutes on each side until slightly charred and tender. Set aside a few slices of grilled beet for the dressing.
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Prepare the Salad Base: In a large mixing bowl, combine the diced fennel bulb, fennel green leafy fronds, onion, tomato, cucumber, spinach, and purple cabbage. These ingredients form the fresh, crunchy base of the salad. Gently toss them together to mix evenly.
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Grill the Beets: Add the grilled beet slices (excluding the ones you reserved for the dressing) to the bowl with the other vegetables. Toss everything well to combine.
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Make the Dressing: In a separate bowl, add the beaten curd (yogurt), extra virgin olive oil, fennel seeds, salt, black pepper powder, and lemon juice. Use a fork or whisk to mix until smooth. Take the reserved grilled beet slices and mash them lightly with a fork. Add the mashed beets into the dressing mixture and stir well to incorporate.
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Assemble the Salad: Drizzle the fennel-beet yogurt dressing over the mixed vegetables and gently toss until everything is evenly coated. The dressing will give a creamy, tangy flavor to the salad that complements the roasted beets and fresh vegetables perfectly.
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Serve: Once mixed, transfer the salad to a serving platter or individual bowls. This dish can be served immediately or refrigerated for an hour to allow the flavors to meld together even further.
Tips and Variations
- Roast the Beets: For a deeper flavor, you can roast the beets in the oven at 400°F (200°C) for 45 minutes or until tender, instead of grilling them.
- Add Nuts: For a crunchy element, you can sprinkle some toasted almonds or pine nuts on top before serving.
- Add More Citrus: If you enjoy a stronger citrus flavor, feel free to add a handful of pomegranate seeds or additional mandarin orange segments.
- Herbs: A little fresh mint or parsley can be added to the salad for a burst of herbaceous freshness.
This Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing is a wonderful fusion of bold flavors and textures, making it a delightful and healthy side dish for any occasion. With its combination of earthy beets, bright citrus, and aromatic fennel, it’s sure to become a new favorite at your wintertime brunch or dinner table. Enjoy the fresh, vibrant flavors that this salad brings, and let it be a beautiful reminder of how food can both nourish and inspire.
