Roasted Beets with Warm Fennel Vinaigrette

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).
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
  2. 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.
  3. 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.

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