Roasted Beets, Apples and Fennel |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Adapted from a recipe by Angelina . Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce. Ingredients:
1/3 cup honey |
1/4 cup dijon mustard |
1/4 cup cider vinegar |
2 tablespoons lemon juice |
1 garlic clove, minced |
5 medium beets, peeled and sliced |
2 fennel bulbs, trimmed and thinly sliced |
5 apples, cored and cut in 1-inch wedges |
3 tablespoons olive oil, divided |
1 1/2 teaspoons coarse salt, divided |
ground black pepper, to taste |
Directions:
1. Preheat oven to 400°F.
2. In a bowl, whisk together honey, mustard, vinegar, lemon juice and garlic. Set aside.
3. In a bowl, toss beets with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Place in a casserole dish and bake 15 minutes.
4. In same bowl, toss fennel with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add to casserole, toss to combine, return to oven, and bake another 30 minutes.
5. In same bowl, toss apples with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add apples and sauce to casserole. Toss to combine, return to oven and bake another 15 minutes.
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