Grate the radishes and beet. Soak the gelatin in cold water. Blanch the fennel leaves and chop the chives. Rinse the tureen with cold water and have ready.
2. In separate containers, mix 1 cup of yogurt each until smooth. Mix one yogurt with radish strips and the other with chives. Season generously with iodized salt and freshly ground pepper.
Take the gelatine out of the soaking water, drain it a little and let it melt in a warm saucepan until it is free of lumps. Mix half of the dissolved gelatine into each of the yogurt masses.
4. pour in half of the chive mixture first, then half of the radish mixture on top, and then pour the remaining chive mixture into the baking dish. Chill in the refrigerator for several hours.
5. mix beet with anise powder, honey, vinegar and sprouting oil and season.
6. dressing: Turn out terrine and cut into even slices.
Arrange in the center of the plate. Fill the fennel basket with the beet salad and garnish with herbs.
Our tip: It is best to use fresh herbs for a particularly good aroma!