Roasted Beets With Warm Fennel Vinaigrette Recipes

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE

Roasted Beets with Warm Fennel Vinaigrette image

Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
1/2 cup low-sodium chicken broth
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons unsalted butter, melted
1/2 teaspoon Dijon mustard
1/2 bunch chives, chopped (about 1/4 cup chopped)

Steps:

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.

Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams

ROASTED BEETS AND FENNEL W/BALSAMIC VINAIGRETTE

Roasted Beets and Fennel w/Balsamic Vinaigrette image

I love beets and had fresh ones I wanted to do something different. I also had a bulb of fresh fennel, which we usually just eat raw. So...I cooked up the beets to almost done and then oven roasted them with the fennel. With the addition of the vinaigrette and a little crumbled Gorgonzola...well it was heaven on a plate. The prep...

Provided by Pat DiMercurio

Categories Vegetables

Time 1h45m

Number Of Ingredients 10

Ingredients

2 md beets, trimmed
1 md fennel bulb
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
1 clove fresh garlic, minced
1 tsp dijon mustard
1 tsp honey
1/4 tsp coarse sea salt
1/4 tsp freshly ground pepper
2 Tbsp gorgonzola cheese, crumbled

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.

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