Blood orange roasted beets & fennel
Blood Orange Roasted Beets & Fennel features sweet roasted beets and aromatic fennel, enhanced by a tangy blood orange dressing with a hint of spice. This dish is easy to prepare and offers a vibrant addition to any meal.
Cook time 55 min
Prep time 15 min
Ingredients:
5 beets1 tbsp olive oil
1 orange
1 tsp orange zest
1.50 tbsp olive oil
2 tbsp vinegar
1 tbsp honey
1 tsp red pepper (spice)
1 fennel
1 tsp salt
Blood Orange Roasted Beets & Fennel is a beautifully vibrant and deliciously complex dish that will impress any guest. The sweetness of the beets and honey pairs perfectly with the citrusy tang of blood orange and the subtle spice of red pepper, all harmoniously balanced by the aromatic fennel. It's an easy-to-follow recipe that brings a burst of flavor to your table.
Instructions:
- Preheat your oven to 400°F (200°C).
- Rinse and scrub the beets thoroughly to remove any dirt.
- Peel the beets and cut them into cubes.
- Place the beets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
- Toss the beets to ensure they are evenly coated.
3. Roast the Beets:
- Roast the beets in the preheated oven for about 25-30 minutes, or until they are tender when pierced with a fork.
- While the beets are roasting, trim the fennel bulb by cutting off the stalks and a small portion of the base. Cut the bulb into thin wedges.
- Place the fennel on a separate baking sheet, drizzle with 0.5 tablespoons of olive oil, and sprinkle with the remaining 1/2 teaspoon of salt.
- Roast the fennel in the oven for about 20 minutes, or until tender and slightly caramelized.
- Zest the orange to get approximately 1 teaspoon of zest, then juice the orange into a bowl.
- In a small mixing bowl, combine the orange juice, orange zest, 1.5 tablespoons of olive oil, vinegar, honey, and red pepper flakes. Whisk together until smooth.
- Once the beets and fennel are roasted, remove them from the oven and let them cool slightly.
- In a large serving bowl, combine the roasted beets and fennel.
- Drizzle the orange dressing over the vegetables and toss to coat evenly.
- Optionally, garnish with additional orange zest or fresh fennel fronds for added color and flavor.
- Serve the Blood Orange Roasted Beets & Fennel warm or at room temperature as a side dish or salad.
This Blood Orange Roasted Beets & Fennel recipe proves that with the right combination of ingredients, you can create a dish that is both stunning and flavorful. Serve it as a side dish or a light main course and enjoy the compliments from your family and friends.
Blood orange roasted beets & fennel FAQ:
Beets should be roasted for about 25-30 minutes, while fennel needs about 20 minutes of roasting time. Keep an eye on them for doneness, as they should be tender when pierced with a fork.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, you can enjoy them cold or reheat in the oven or microwave.
Yes, you can substitute fennel with other similar vegetables like celery, carrots, or even zucchini. Adjust cooking times as needed based on the vegetable chosen.
A mild vinegar such as white wine vinegar or apple cider vinegar works well in this dressing. You can choose based on your flavor preference.
Beets are done when they are tender and can be easily pierced with a fork. If you encounter resistance, continue roasting and check every few minutes.
Tips:
- When peeling and slicing the beets, consider wearing gloves to avoid staining your hands.
- Make sure to slice the fennel thinly so it cooks evenly with the beets.
- Feel free to adjust the level of red pepper according to your spice preference.
- For a more robust flavor, let the beets and fennel marinate in the dressing for 30 minutes before roasting.
- Garnish with some fresh fennel fronds or a sprinkle of sea salt for extra flavor and presentation.
Nutrition per serving
5 ServingsCalories 80kcal
Protein 2.17g
Carbohydrates 18g
Fiber 4.40g
Sugar 13g
Fat 7g
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