Roasted Beets and Warm Fennel Dressing

Votes: 2

This ruby-red dish will be more than just a centerpiece. It's also rich in betalains, red and yellow pigments that act as antioxidants and scavenge free radicals (which can cause cell damage).

Time: 1 hour 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 210, total fat 16 G., saturated fats G., proteins 3 G., carbohydrates 15 G., fiber G., cholesterol mg, sodium mg, sugar G.

Roasted Beets and Warm Fennel Dressing - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 medium beets (about 300 g), cut into 2.5 cm pieces.
2 medium fennel bulbs (about 300g), quartered lengthwise and very thinly sliced
0.5 cups lightly salted chicken broth
3 tbsp. l. olive oil
3 tablespoons red wine vinegar
2 tablespoons melted butter
0.5 tsp mustard
0.5 bunch of chopped green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, fennel bulb, wine vinegar, mustard

Cooking the dish according to the recipe:

Preheat oven to 220°C. Place fennel in a small bowl, cover with ice water, and set aside.

Place the beets in a 3-quart casserole dish and toss with chicken broth, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few pinches of freshly ground pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil if the liquid remains to a depth of 1/2 inch or less, and add 1/2 cup warm water. Continue baking, uncovered, until the liquid is reduced by half and the beets are tender, 25 to 30 minutes.
Meanwhile, combine the vinegar, butter, remaining 2 tablespoons oil, and mustard in a measuring cup. Drain the fennel and toss with the vinegar mixture in a large bowl. Add the fennel to the beets, toss with tongs, and continue roasting until the fennel is crisp-tender, about 15 minutes.

Remove the dish from the oven, toss the beets and fennel to coat with the sauce, and season with 0.25 teaspoon of salt and a few pinches of freshly ground pepper. Transfer to a serving dish and garnish with green onions.

Recipe beets, baked with root vegetables and herbs.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Food Network - recipes

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