Warm Beet Salad Recipe

Prep and roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem (reserve greens for another use). Scrub beets well. Wrap each beet individually in aluminum foil with a drizzle of 1/2 tablespoon olive oil and a pinch of salt. Place on a rimmed baking sheet and roast for 45–60 minutes, until a paring knife slides easily into the center (time depends on size).

When beets are done, unwrap and let cool until comfortable to handle (about 15 minutes). Slip off the skins using your hands or a paring knife (skins should rub off). Slice beets into 1/4-inch thick wedges or 1/2-inch chunks and season with the remaining 1 1/2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Keep warm.

Prepare onions

Peel cipollini onions, trimming root ends but keeping each onion whole. If onions vary greatly in size, halve the largest ones so pieces cook evenly.

In a wide skillet over medium heat, melt butter with 1 tablespoon olive oil. Add the whole cipollini onions in a single layer. Cook, turning occasionally, until edges are golden, about 8–10 minutes.

Sprinkle 1/2 teaspoon sugar and 1/2 teaspoon salt over the onions, add 2 tablespoons water, cover, and reduce heat to low. Steam for 6–8 minutes until onions are tender. Remove lid, increase heat to medium-high, add 2 tablespoons pomegranate vinegar, and cook until liquid reduces to a glaze and coats the onions, about 2–3 minutes. Remove from heat and keep warm.

Slice and grill fennel

Trim fennel bulbs: remove fronds (reserve some for garnish), cut bulbs in half lengthwise, then slice each half into 1/4-inch thick wedges. Toss slices with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat a grill pan or outdoor grill to medium-high. Grill fennel slices in a single layer for 3–4 minutes per side until char marks appear and fennel is tender-crisp. Alternatively, roast on a sheet at 425°F (220°C) for 15–18 minutes, turning once. Keep warm.

Make dressing

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons pomegranate vinegar, and 1 teaspoon maple syrup or honey. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as desired.

On a warm serving platter or individual plates, arrange roasted beet slices in a single layer. Nestle caramelized cipollini onions and grilled fennel between the beets. Scatter crumbled goat cheese over the warm vegetables so it softens slightly.

Drizzle the pomegranate vinaigrette evenly over the salad. Sprinkle chopped parsley and toasted nuts for crunch. Add microgreens or baby arugula if using, and garnish with reserved fennel fronds.

Serve immediately while beets, onions, and fennel are still warm. Leftovers can be refrigerated for up to 3 days; bring to room temperature before serving.