Charred Fennel with Beet Ricotta

This is exactly the kind of dish that works for MW&B: real food, plenty of plants, good texture, enough richness to make it satisfying, and absolutely no requirement to pretend steamed vegetables are thrilling. The beet ricotta gives the plate its color and creaminess, while deeply roasted fennel becomes sweet, tender and slightly caramelized.

Serves: 4
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: About 1 hour

Ingredients

For the beet ricotta

• 1½ cups part-skim ricotta
• 1 small cooked beet, about 4 oz
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• Freshly ground black pepper
• Small pinch of sea salt

For the fennel

• 2 medium fennel bulbs
• 1½ tablespoons extra virgin olive oil
• Freshly ground black pepper
• Small pinch of sea salt

To finish

• ¼ cup shelled pistachios, roughly chopped
• ½ tablespoon extra virgin olive oil
• Reserved fennel fronds
• Small handful microgreens or baby herbs
• Additional lemon zest
• Freshly ground black pepper

Method

1. Heat the oven to 425°F / 220°C.
2. Trim the fennel bulbs, reserving some of the delicate green fronds. Cut each bulb vertically into 4–6 wedges, keeping a little of the core attached so the layers stay together.
3. Place the fennel wedges on a sheet pan. Drizzle with 1½ tablespoons olive oil and season lightly with salt and pepper. Roast for 30–40 minutes, turning once, until tender with deeply browned, almost charred edges.
4. Meanwhile, make the beet ricotta. Add the ricotta, cooked beet, lemon juice, zest and black pepper to a food processor. Blend until creamy but still substantial rather than completely puréed. Taste and season lightly.
5. Spread the beet ricotta generously across a large shallow serving plate.
6. Arrange the warm roasted fennel over the ricotta, varying the direction of the wedges rather than lining them up like soldiers awaiting inspection.
7. Scatter over the pistachios, fennel fronds and microgreens. Finish with a drizzle of olive oil, additional lemon zest and freshly ground black pepper.

MW&B Why This Fits

Real Food First: Fennel, beet, ricotta, pistachios, herbs, lemon and olive oil. Recognizable ingredients taking center stage.

Plants Lead: Fennel and beet form the foundation, with herbs and greens adding more variety.

Protein Included: Ricotta contributes meaningful protein, making this more substantial than a bowl of vegetables.

Healthy Fats: Olive oil and pistachios provide most of the unsaturated fat.

Fiber: Fennel, beet and pistachios all contribute fiber.

Flavor Is Compliance: Sweet roasted fennel, earthy beet, creamy ricotta, lemon and crunchy pistachios give you enough contrast that “healthy” does not become code for “I wish I had ordered something else.”

Approximate Nutrition per Serving

Using the quantities above, one serving is approximately:

280 calories
14 g protein
18 g carbohydrate
5 g fiber
18 g fat
6 g saturated fat
8 g natural sugars

These are recipe estimates and will vary with the ricotta, fennel size and exact amount of oil used.

Chef Mark’s Tip

Do not rush the fennel. The browned edges are where much of the flavor develops. Give the wedges space on the pan rather than crowding them, otherwise they steam instead of roast.

MW&B Serving Suggestion

Serve this as a vegetable-forward lunch with a lentil salad, or alongside grilled salmon, chicken or white beans for a higher-protein dinner.