Roasted Fennel and Beet Salad with Tahini Herb Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted fennel and beets served on a bed of lentils with a creamy tahini herb sauce infused with lemon and garlic. A seasonal salad that bridges winter and spring with earthy roasted vegetables and herbal brightness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 medium-sized fennel bulbs (trimmed and cut into 1/2 inch wedges (save the fronds for garnish))
- 4 medium-sized purple beets (peeled and cut into 1/2 inch chunks)
- 3 tablespoons olive oil
- 1/4 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
- 1 garlic clove (minced)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 1/2 tablespoons tahini
- 1/2 teaspoon honey
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped dill
- 1/8 teaspoon crushed red pepper flakes
- Salt and pepper to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 996mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1532mg
- Calcium
- 171mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 996MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.