Roasted Fennel & Beet Salad with Orange Tahini Dressing

Sensational Roasted Fennel and Beet Salad with a Zesty Orange Tahini Dressing

Isn’t it lovely when mistakes turn into delightful discoveries? That’s exactly how our Roasted Fennel & Beet Salad with Orange Tahini Dressing came to be. Originally aiming for a zesty lemon tahini drizzle during a retreat with a special guest, I found myself without lemons and only fresh, local oranges at hand. To my surprise, these oranges danced harmoniously with the hint of coriander, leading me to concoct what quickly became another go-to salad dressing. Dive into this flavor-packed recipe that pairs earthy beets, crisp fennel, and our accidentally delicious Orange Tahini Dressing.

What does Ayurveda say about Salad?

Ever brought up your daily salad ritual with an Ayurvedic Practitioner? The reaction might surprise you! Many dive into Ayurveda, proud of their leafy greens habit, only to find out – wait a minute, salads can be hard to digest?

Here’s the Ayurvedic scoop: Cooking food mirrors the digestive process, giving our bodies a little nudge in transforming our meals into easily absorbed nutrients. Raw foods, on the other hand, demand a robust digestive fire, meticulous chewing, and time to process. Those trendy superfood salads and Buddha bowls from your favorite health joint? They’re brimming with a complexity that might have your digestion working overtime.

So, when does Ayurveda give salads a green light? If you feel hungry and have a strong digestive fire during the summer season when we often crave fresh foods from the garden or local farm stand they can be just fine during mid-day when you have ample time to process them. The structured water from the fresh foods can help hydrate the body. But don’t go green-crazy! Tune into your body. Instead of daily salads, consider them when you feel your body is truly up for some raw goodness.

If you are interested in unraveling more mysteries about your digestive health reach out to our team for a FREE Digestive Health Consultation or sign up for our Principles of Health self-paced online course. Kickstart your wellness journey with education, empowering yourself with informed choices, enhanced understanding, and holistic self-care!

Fennel-Beet Bliss: A Salad with Zesty Orange-Coriander Tahini Dressing

There’s something incredibly fulfilling about tending to garden greens and watching them flourish. This Fennel Beet Salad, bathed in a zesty Orange-Coriander Tahini Dressing, embodies that joy. It’s not just nourishing and delectable, but its blend of cooked ingredients on a green canvas ensures it’s more gentle on the tummy. Ready to plate up?

This dressing pairs beautifully over the salad shared below along with making a tasty dip or sauce to drizzle, dip or toss with your next meal. Pro tip: whip up an extra batch – it’ll stay fresh in the fridge for the next 3-4 days, ensuring flavor-packed meals are just a pour away.

Orange Coriander Tahini Dressing

Prep Time: 5 Minutes 

Servings: 4 Salads

Ingredients

1/4 cup Tahini

2 Oranges juiced

1 tsp Coriander Powder

1/4 tsp Himalayan Salt

Fresh ground Pepper to taste

Water as needed

Instructions

1. Mix all ingredients in small bowl or blender.
2. Add water in small increments to thin tahini to desired consistency
3. Store extra in clean glass jar in refrigerator up to 4 days.

Fennel Beet Salad

Prep Time: 10 Minutes 

Cook Time: 20 Minutes

Servings: 4 Salads

Ingredients

2 Beets

1 Fennel Bulb

2 Tbl Coconut or Olive Oil

1/8 Raw Onion thinly sliced

Small Handful Pumpkin Seeds- toasted or roasted (pan toast or place in oven for a few moments until aromatic)

Salt and Pepper to Taste

Instructions

1. Cut the beets into large pieces and place in a pot to boil. As they begin to soften drain and let cool. Peel off skin and slice into bite size.
2. Slice fennel bulb into small bites. Toss with beets, coconut oil and salt and pepper to taste.
3. Roast vegetables at 425 F for 15 minutes or until desired texture.
4. Let cool slightly.
5. Make a plate of local lettuce, arugula or mixed greens and place room temperature beets, fennel bulb, thinly sliced raw onion and fresh fennel greens. Sprinkle with toasted pumpkin seeds.
6. Top with dressing and enjoy!

NOTES

• If you are making this a larger lunch it is delicious with our Fenugreek Thepala, Chickpea Pancakes or best yet Charred Breadfruit. 

Interested in learning more about health?

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