Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing Recipe

Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing is full of dramatic colors, bright and sharp flavors, and also contrasting light textures. This classic Moroccan salad, is the combination of fennel, beet and mandarin orange, which is perfect for a wintertime brunch. The flavors are quite unique with fennel-beet yogurt dressing. My favorite thing in this salad is the roasted Beet! Clearly, I’m a fan of beet.  Mandarin Orange, Beetroot, Fennel bulb, Fennel Green Leafy Fronds, Onion, Tomato, Cucumber, Spinach, Purple cabbage, Curd (Dahi / Yogurt), Extra Virgin Olive Oil, Fennel seeds (Saunf), Salt, Black pepper powder, Lemon juice   2 Mandarin Orange , peeled and separated segments 1 Beetroot , peeled 1/4 cup Fennel bulb , diced 1/4 cup Fennel Green Leafy Fronds 1/4 cup Onion , diced 1/4 cup Tomato , diced 1/4 cup Cucumber , diced 1/4 cup Spinach , baby spinach 1/4 cup Purple cabbage , diced For Fennel-Beet Yogurt Dressing: 1/3 cup Curd (Dahi / Yogurt) , beatened 1 tablespoon Extra Virgin Olive Oil 1 teaspoon Fennel seeds (Saunf) Salt , to taste 1/4 teaspoon Black pepper powder 1 teaspoon Lemon juice     15   10     To begin the preparation of Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing, first slice the beet and grilled them on stove with drizzling little olive oil. Save a small sliced grilled beet for dressing.Take a mixing bowl and add all vegetable in the bowl including grilled diced beets, and mix them well.Keep the bowl aside.