5.0 from 3 votes
Roasted Fennel and Beet Salad with Tahini Herb Sauce
A perfect salad to bridge the gap between winter and spring.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2 servings
Calories: 723 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
For the salad:
- 2 medium-sized fennel bulbs trimmed and cut into ½ inch wedges (save the fronds for garnish)
- 4 medium-sized purple beets peeled and cut into ½ inch chunks
- 3 tablespoons olive oil
- ¼ teaspoon fine sea salt
- Pinch of black pepper
- 1 cup French green lentils rinsed and picked over
- 2 tablespoons fennel fronds
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped dill
For the sauce:
- 1 garlic clove minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 ½ tablespoons Tahini
- ½ teaspoon honey
- ¼ cup finely chopped parsley
- ¼ cup finely chopped dill
- ⅛ teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
- Preheat the oven to 425ºF.
- Toss the fennel and beets with the olive oil, salt and pepper. Transfer to a rimmed baking sheet and roast in the oven until tender and lightly browned, about 25 minutes, stirring halfway through cooking.
- While the vegetables are roasting, place the lentils in a saucepan with 2 cups of water. Bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the lentils are tender, about 20-25 minutes. Drain and set aside.
- Combine all the ingredients for the sauce in a small bowl and whisk until smooth and creamy. Taste test and adjust seasonings if need be.
- To serve, divide the lentils between 4 plates and top with the roasted vegetables. Drizzle with the sauce and garnish each plate with fennel fronds, parsley and dill. Season with additional salt and pepper.
Cup of Yum
Nutrition Information
Serving
4servings
Calories
723kcal
(36%)
Carbohydrates
66g
(22%)
Protein
20g
(40%)
Fat
46g
(71%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
30g
Sodium
570mg
(24%)
Potassium
2221mg
(63%)
Fiber
23g
(92%)
Sugar
15g
(30%)
Vitamin A
1901IU
(38%)
Vitamin C
67mg
(74%)
Calcium
231mg
(23%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 723
% Daily Value*
| Serving | 4servings | |
| Calories | 723kcal | 36% |
| Carbohydrates | 66g | 22% |
| Protein | 20g | 40% |
| Fat | 46g | 71% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 30g | 150% |
| Sodium | 570mg | 24% |
| Potassium | 2221mg | 47% |
| Fiber | 23g | 92% |
| Sugar | 15g | 30% |
| Vitamin A | 1901IU | 38% |
| Vitamin C | 67mg | 74% |
| Calcium | 231mg | 23% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.