Sugary beets are tempered with tannic pomegranate and earthy fennel balanced against a floral fennel yogurt and tender greens in a bright, lemon vinaigrette. The bright red beets and pomegranate seeds pop against fresh lettuce providing a beautifully festive start to a special meal.

Turnips - think potatoes with an extra punch of flavor - make these latkes so delicious that you’ll be serving them all the time as a side for braised pot roast, as an hors d’oeuvre topped with smoked salmon, dill and capers, or used as crispy, creamy, hot croutons atop a Caesar salad.