Roasted Fennel w-Beet Puree

Roasted Fennel w-Beet Puree


  • 6 oz. roasted baby red beets
  • 1 Tbsp. honey
  • 1 tsp. fresh ginger
  • Pinch of salt
  • 1 medium fennel
  • 1 Tbsp. olive oil
  • 2 watermelon radishes, sliced
  • 3 oz. raspberries


  1. Puree beets with honey, ginger, and salt. Strain and reserve liquid.
  2. 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.
  3. Place each piece of fennel in a flat-bottomed bowl. Decoratively top with raspberries and watermelon radish slices. Garnish with lacy fennel fronds.
  4. Pour half of beet juice around base of fennel tableside for dramatic presentation.