roasted beets and fennel w/balsamic vinaigrette

Name: Roasted Beets and Fennel w/Balsamic Vinaigrette
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 3
Cuisine: American
Ingredients: 2 medium beets, trimmed; 1 medium fennel bulb; 3 tablespoon(s) olive oil; 2 tablespoon(s) white balsamic vinegar; 1 clove(s) fresh garlic, minced; 1 teaspoon(s) dijon mustard; 1 teaspoon(s) honey; 1/4 teaspoon(s) coarse sea salt; 1/4 teaspoon(s) freshly ground pepper; 2 tablespoon(s) gorgonzola cheese, crumbled

(1 RATING)

27 Pinches 2 Photos

Pat DiMercurio

Saginaw, MI

Updated on Jul 13, 2013

I love beets and had fresh ones I wanted to do something different. I also had a bulb of fresh fennel, which we usually just eat raw. So...I cooked up the beets to almost done and then oven roasted them with the fennel. With the addition of the vinaigrette and a little crumbled Gorgonzola...well it was heaven on a plate. The prep time is a little iffy, since I didn't time how long it took for the beets to cook. I think you may be able to do this with canned beets too, but fresh are soooo much better.

Rate

prep time 30 Min

cook time 1 Hr 15 Min

method Bake

yield 3 serving(s)

Ingredients

2 medium beets, trimmed
1 medium fennel bulb
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 clove fresh garlic, minced
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons gorgonzola cheese, crumbled

How To Make roasted beets and fennel w/balsamic vinaigrette

Step 1

Scrub beets and boil in water until nearly cooked through. Drain and cool in cold water until you can peel the beets. Cut in half and then wedges.

Step 2

Trim the stalks and the very edge of the bottom from the bulb of fennel. Save a few of the fronds to use as garnish. Cut the bulb into about 8 wedges.
Step 3

Preheat oven to 425°. Cover a sheet pan with foil or parchment. Spritz the pan with a little pan spray. Place the beets and fennel on the pan.
Step 4

Mince the clove of garlic. Whisk in a small bowl the olive oil, vinegar, garlic, Dijon mustard, honey, salt and pepper until emulsified (gets thickened). Drizzle over the beets and fennel.
Step 5

Place in a 425° oven for 10-15 minutes, enough to finish cooking, yet crisp and caramelized.
Step 6

Put the roasted veggies into a serving bowl. sprinkle the crumbled cheese over the top and add the saved and chopped fennel fronds.
Step 7

NOTE: This may serve more than 3 persons, depending on how big the beets and fennel are and how big your portions happen to be.
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