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Grilled Beet and Fennel Salad with Sprouted Lentils
Ingredients
  • 1 cup plain coconut yogurt or Greek yogurt or plain plant-based yogurt
  • Zest of 1 orange
  • ½ teaspoon cumin
  • Pinch of salt
  • ¼ teaspoon black pepper
  • 4 to 5 beets steamed, peeled and cut into ½ inch rounds
  • 2 fennel bulbs trimmed and cut into ½ inch thick slices
  • ¼ cup sprouted lentils
  • 2 tablespoons olive oil
  • Fennel fronds
  • Black lava salt optional
Steps
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