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Apple, Fennel & Roasted Beets with Pomegranate Vinaigrette


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Apple, Fennel & Roasted Beets with Pomegranate Vinaigrette


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Apple, Fennel & Roasted Beets with Pomegranate Vinaigrette


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min


8-10 Servings


  • 3 firm apples cored and sliced into batons and tossed with lemon juice to keep from discoloring
  • 3 fennel bulbs (green stems trimmed and saved for garnish), sliced very thinly on a mandoline or Asian slicer
  • 3 pounds beets, roasted and sliced
  • 6 cups wild baby arugula (this is a very sturdy leaf and will hold up to the assertive flavors and textures of the other ingredients)
  • Garnish: edible flowers

For the Beets

  • 3 pounds fresh beets (I like to shake things up and use red, golden and Chioggia (candy striped) beets for a brightly colored salad)
  • Olive oil


You can serve this salad tossed or composed. Dress the salad lightly with this Pomegranate Vinaigrette before serving.

Preheat oven to 350 F.  Drizzle the beets with olive oil and wrap them individually with foil to form little packets.
Roast the beets until they can be easily pierced with a paring knife (about 45 minutes for medium sized beets). Set aside
to cool before slicing.


As seen in Joy of Kosher with Jamie Geller Fall 2012 – Subscribe Now.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




2 Responses to Apple, Fennel & Roasted Beets with Pomegranate Vinaigrette

  1. avatar says: spapp

    this is really a nice salad, i couldnt find pomegranate mollases so i used the juice instead

    • you can take pomegranate juice and turn it into molasses by reducing it until it becomes a syrup. the flavor will be concentrated and the viscosity is nicer for sauces and vinaigrettes.

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