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.
prep time30 Min
cook time1 Hr 15 Min
Ingredients For roasted beets and fennel w/balsamic vinaigrette
white balsamic vinegar
fresh garlic, minced
coarse sea salt
freshly ground pepper
gorgonzola cheese, crumbled
How To Make roasted beets and fennel w/balsamic vinaigrette
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.
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.
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.
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.
Place in a 425° oven for 10-15 minutes, enough to finish cooking, yet crisp and caramelized.
Put the roasted veggies into a serving bowl. sprinkle the crumbled cheese over the top and add the saved and chopped fennel fronds.
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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