1 – 2 lbs beets
3 Tbsp Olive Oil (plus more for the baking sheet)
1-1/2 tsp Thyme leaf
2 tsp salt
1 tsp freshly ground Black Pepper

3/4 Cup Chevre or other fresh goat’s milk cheese
1/2 Cup half-and-half
1 tsp Fennel Pollen (plus more, if used as garnish)
1 tsp honey (or agave if preferred)
Coarse Sea Salt and freshly ground Black Pepper


Roast the beets:
Preheat the oven to 400 F.

Pare away the leafy tops and the root ends of the beets, then them with a sharp paring knife or vegetable peeler. Cut the peeled beets into 1-1/2 in chunks.

Toss beets in a generously-sized bowl with the olive oil, thyme, salt, and pepper, then transfer to a lightly oiled baking sheet. Roast in the oven for 40 – 45 min, stirring occasionally for even roasting, until the beets are fork-tender.

Remove from the oven and allow to cool slightly before assembling the salad.

Mix the dressing:

Mix together chevre, half and half, fennel pollen, and honey (or agave) until dressing is desired consistency; season with salt and pepper.

Serve the salad:
Divide the warm beets among the salad plates. Top with a dollop of dressing. Garnish with a pinch of additional fennel pollen, if desired, before serving.


2 Responses to Roasted Beets With Fennel Pollen Dressing

  1. Mary Morris says:

    Could you please tell me the size of the loaf pan for the fennel pollen cake. I bought the fennel pollen on Saturday and would like to make the cake.
    Thank you.

    • Elisabeth says:

      Hi, Mary – Any standard bread pan should work. I think we used a 9″x5″ loaf pan. If yours is a little broader, it may cook/brown more quickly; if it’s a little narrower (and the batter is deeper in the pan), it may take 3-5 min longer to bake. Just be sure to check early and often for doneness. Let us know how it turns out!

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