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Roasted Beets and Shaved Fennel Salad

Deepa writes she ate tons of beets growing up. When roasted they tasted like candy! I never had to suffer from the canned beets, there were no canned foods in New Delhi.  I enjoyed this salad and will be making it on a regular basis. Don't skip the fresh fennel it adds a fresh clean anise flavor to the roasted beets and yogurt.

Course Salad
Cuisine Indian
Servings 4 people
Author Deepa Thomas


  • 4 small red beets
  • 6 small yellow beets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup Greek yogurt, whipped with a hand blender
  • 1 teaspoon wild orange honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon fennel seeds, toasted and ground
  • 1/4 teaspoon cumin seeds, toasted and ground
  • 1 cup fennel, thinly sliced or shaved
  • 1 teaspoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon chaat masala
  • 1 cup pistachios, lightly toasted rough chopped


  1. Preheat the oven to 400 degrees. Wrap the beets (I like to wrap them individually but you can put them together) in foil and roast for 40-45 minutes until tender. Cool to room temperature. Peel and cut roasted beets into segments. Season with salt and pepper.

  2. While the beets are in the oven, combine the yogurt, honey, salt,and pepper together with a whisk. Check seasonings and set aside.

  3. Pool the whipped yogurt on a salad plate. Should extend to 1-inch from the edge of the plate). Sprinkle the yogurt with toasted and ground fennel and cumin.

  4. Slice the fennel as thinly as possible. Immediately, toss the slices with lemon juice to prevent them from turning brown.

  5. Arrange a generous pile of beet segments on the salad plate with the pool of yogurt. Top with fennel slices and fronds.

  6. Drizzle with olive oil, dust with chaat masala, and top with a shower of chopped pistachios.