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Roasted Fennel Heritage Salad

Anise-flavored fennel, earthy beets, and the umami of Parmesan cheese all accent this crisp salad.


16 oz. Ready-Set-Serve Heritage Blend

2 Tbsp. olive oil

1 Markon First Crop Fennel bulb, sliced (tops reserved for garnish)

1/2 cup Parmesan cheese, grated

2 large golden beets, peeled and chopped

Salt and pepper to taste


Toss fennel and beets in olive oil. Bake at 400 degrees F until tender (approximately 30 minutes); cool.

Heat a skillet or griddle until very hot. Sprinkle grated Parmesan in small rounds and allow to melt, then brown. Carefully scrape the cheese off, break into bite-size pieces, and reserve.

Hand-mix Ready-Set-Serve Heritage Blend with fennel and beets. Divide among four serving plates and top with equal amount of frico (fried Parmesan).