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.
- 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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