Roasted Beets with Warm Fennel Vinaigrette
Roasted Beets with Warm Fennel Vinaigrette requires around 1 hour and 40 minutes from start to finish. For $1.17 per serving, you get a side dish that serves 4. One serving contains 214 calories, 3g of protein, and 17g of fat. 96 people have made this recipe and would make it again. A mixture of fennel bulbs, chives, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 40%, this dish is solid. If you like this recipe, you might also like recipes such as Morcilla Salad with Beets, Fennel and Walnut-Tequila Vinaigrette, Roasted Beets with Fennel Oil, and Red Rice with Roasted Squash, Fennel and Beets.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
1/2 bunch chives, chopped (about 1/4 cup chopped)
1/2 teaspoon Dijon mustard
2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons unsalted butter, melted
Equipment:
oven
bowl
casserole dish
aluminum foil
measuring cup
whisk
tongs
Cooking instruction summary:
Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside. Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes. Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Step by step:
1. Preheat the oven to 425 degrees F.
2. Put the fennel in a medium bowl, cover with ice water and set aside.
3. Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes.
4. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
5. Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl.
6. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes.
7. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper.
8. Transfer to a serving bowl and garnish with the chives.
Nutrition Information:
covered percent of daily need
