Blood orange roasted beets & fennel
Discover a vibrant and flavorful dish with our Blood Orange Roasted Beets & Fennel recipe. Fresh beets and fennel are roasted to perfection and tossed in a zesty blend of olive oil, orange zest, vinegar, honey, and a hint of red pepper. Perfect for a healthy and delicious side!
- 15 May 2025
- Cook time 55 min
- Prep time 15 min
- 5 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 2.17g | 1% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.40g | 12% |
| Sugar 13g | 13% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.02g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 13mg | 2% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.66mg | 4% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 26% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 1.06mg | 10% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 520mg | 15% |
| Selenium, Se 1.08ug | 2% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 0.41mg | 4% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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