Roasted Fennel, Beets & Tatsoi Salad

Photo Credit: Gabrielle Murphy

A couple of weeks ago, when we offered this green, a number of you asked what to do with it. Tatsoi, is a cousin of Pac Choi, whose also a cousin of Bok Choi! Tatsoi is most similar to spinach and can be used in place of any spinach recipe. In this recipe, the beets and fennel are served on a bed of Tatsoi.


  • 1 lb of beets and cut into 1/4 inch thick wedges

  • 2 medium-sized fennel bulbs (or 3 baby fennel), trimmed and sliced into 1/4 inch thick wedges

  • 1 teaspoon fennel seeds

  • salt and pepper

  • 3 1/2 tablespoons olive oil

  • 1 bunch of Tatsoi, cleaned

  • 3 tablespoons fennel fronds, finely chopped

  • 3 tablespoons minced parsley

  • 1 clove of garlic, minced

  • 2 teaspoons lemon zest

  • coarse sea salt


  1. Preheat the oven to 425º. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast in the oven until tender and golden brown, about 35-40 minutes. Toss the veggies halfway through cooking.

  2. While the veggies roast, mix together the fennel fronds, minced parsley, garlic, lemon zest and a hefty pinch of coarse sea salt. Set aside.

  3. Boil a large pot of water.

  4. Remove the veggies from the oven and toss with dressing.

  5. When water is at a rapid boil, add cleaned tatsoi greens. Remove them quickly so the greens don't get soggy and overcooked. Drain and rinse under cold water to stop the cooking process and spread out as a base for the fennel and beets.

  6. Place tossed veggies on top.

  7. Serve warm or at room temperature.