Roasted Beets and Fennel w/Balsamic Vinaigrette
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.
2 mediumbeets, trimmed
1 mediumfennel bulb
3 Tbspolive oil
2 Tbspwhite balsamic vinegar
1 clovefresh garlic, minced
1 tspdijon mustard
1/4 tspcoarse sea salt
1/4 tspfreshly ground pepper
2 Tbspgorgonzola 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.