You are here

Roasted Fennel with Radish

The exciting, disparate flavors of licorice, pepper, and berry combine for a unique, vegetable-focused appetizer.


6 oz. roasted baby red beets

1 Tbsp. honey

1 tsp. fresh ginger

Pinch of salt

1 Markon First Crop Fennel bulb

1 Tbsp. olive oil

2 watermelon radishes, sliced

3 oz.raspberries


Puree beets with honey, ginger, and salt. Strain and reserve liquid; use pulp in different application (stock, smoothies, or compost).

Slice fennel bottom into two round with flat tops. Rub with olive oil and either roast or cook in a cast iron skillet until tender.

Place each piece of fennel in a flat-bottomed bowl. Decoratively top with raspberries and watermelon radish slices. Garnish with lacy fennel fronds.

Pour half of beet juice around base of fennel tableside for dramatic presentation.