Roasted Beets And Fennel Wbalsamic Vinaigrette Recipes

ROASTED BEETS AND FENNEL W/BALSAMIC VINAIGRETTE

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Place in a 425° oven for 10-15 minutes, enough to finish cooking, yet crisp and caramelized.
• 6. Put the roasted veggies into a serving bowl. sprinkle the crumbled cheese over the top and add the saved and chopped fennel fronds.
• 7. 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.

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.