Roasted Beet & Fennel Rocket Salad with Pomegranate Arils

SALAD RECIPES- Roasted Beet & Fennel Rocket Salad with Pomegranate Arils

I must admit my appreciation for arugula quadrupled once I heard that the Brits call it rocket. Who doesn’t want to eat a rocket salad? Okay, silliness aside, we have a newfound affection for the great sum of the parts making up this salad.

Roasting beets brings out their natural sweetness and it is my preferred way to enjoy them. This combination of roasted fennel with the beets is something truly special especially when you add in the bright burst of tartness in the pomegranate arils and the slight piquant quality of rocket. The pepitas give a bit of crunch. If you’re planning a dinner party and want a flavorful and colorful salad to liven up your winter table, pop into the oven a roasting pan of beets, fennel and celeriac.

roasted beet fennel arugula salad



YIELD: 4 side salad portions


  • 3 golden beets
  • 1 fennel bulb
  • ½ celeriac
  • 1 tablespoon grapseed oil
  • 2 tablespoon pomegranate seeds (arils)
  • 2 cups rocket (arugula)
  • 2 tablespoon pepitas



  • ½ tablespoon shallots, minced
  • 1 tablespoon champagne vinegar
  • ¼ cup grapeseed oil
  • pinch of salt
  • cracked black pepper, to taste

1. Preheat oven to 350.
2. Peel beets and then cut into rounds. Lop off the bulb of the fennel from the limbs and then cut the bulb into rounds. With a paring knife, carefully peel off outer skin of celeriac, lop off the limbs and cut into chunks.
3. Place beets, fennel and celeriac on a roasting pan and sprinkle grapeseed oil over them. Rub the beets, fennel and celeriac in the oil to make sure all sides are coated.
4. Roast veggies for 45 minutes.
5. Let cool.
6. In a bowl, whisk together the grapeseed oil, champagne vinegar, salt and pepper with the mined shallots. Set aside.
7. Place rocket in a large bowl and add the cooled roasted vegetables. Sprinkle the pepitas and pomegranate arils on top. Mix in the dressing and toss to coat.


Roasted Beet Fennel Salad with Chicken a la Diable


So you want to make your roasted beet salad into more of a full meal? Easy- pair it with chunks of chopped up Chicken a la Diable. These chicken fingers had a good amount of heat that lingered and played off of the sweet roasted beets and fennel. For some added creaminess with the chicken, we tossed in some feta crumbles and sliced avocado. We followed the recipe pretty much by the book, with a few variations.

– STRIP IT: Go with chicken strips and you will exponentially increase the number of portions you can expect to feed. We cut up the chicken breasts into strips.

– GO WHOLE:  Substitute in some whole grain mustard with the dijon to give a textural delight to the dish.

– GLUTEN FREE? If you’re gluten free, make gluten free breadcrumbs by grinding up Corn Flakes or Crispy Rice cereal and use gluten free flour instead.

Serving size: 1 1/2 chicken strip chopped up on each salad





Minestrone Soup

SOUP RECIPES- Minestrone Soup

It’s not often that I find myself hankering for soup at an Italian restaurant, but a no-name hole in the wall in North Beach gets me hankering for their Minestrone. What I like about it is that it’s lemony and bright and the secret to their sauce- fennel! It holds up against the tomato base of the soup adding its lemony brightness. Nathan likes to grate parmesan into his soup and I’m keen on it just like it is. Soup is comfort in a bowl and Minestrone is a great way to get your vegetables. You might think it’s anathema to not add cannelini beans to Minestrone, but this cook is not partial to them in this soup.



Minestrone Soup

TIME: 1 hour and 20 minutes
YIELD: 8-10 bowls 

  • ¼ cup olive oil
  • 3 large garlic cloves, chopped
  • 1 large onion, chopped
  • 1 medium fennel bulb, chopped into 1 inch slices
  • 2 cups celery ribs, chopped into 1 inch slices
  • 4 large carrots, halved and chopped
  • 4 yukon gold potatoes, quartered and chopped
  • 2 cups tomato sauce
  • 3 cups chopped tomatoes and any juices
  • 5 cups water
  • 1 T thyme, chopped
  • 2 tsp. parsley, chopped
  • 1 tsp. salt
  • 1 T lemon juice

Pour olive oil in large heavy pot set on medium high heat. Add onion slices and garlic to pot. Saute and stir until almost translucent.

Add celery, carrots, fennel, potatoes and green beans to pot. Cook for 10 minutes and stir occasionally. Add the tomato sauce, chopped tomatoes, water, thyme, salt, pepper and lemon juice to pot. Turn heat down to low, cover pot and simmer for an hour or until potatoes are soft.