Roasted Beets with Warm Fennel Vinaigrette
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 210 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 500 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 6 grams
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
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)
Directions
- 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.