5 Servings 55 min Cook
5 Beet (2" dia) Beets
1 Tbsp Olive Oil
1 Fruit (2-5/8" dia) Oranges
1 Orange Orange Zest
1 1/2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1 Tbsp Honey
1/4 Pinch Cayenne Pepper
1 Bulb Fennel
1 Tsp Salt
Preheat your oven to 400 degrees F.
After cleaning your beets, place each one in a small foil packet and rub with the olive oil.
Close up the packets and roast the beets for 40-45 minutes, until fork tender.
Open up the packets a bit so they come to room temperature, then once they are cool enough to handle, rub the beets with a paper towel or just your hands to remove the skins
Once the skins have been removed, cube the beets into bite-sized pieces.
In a small bowl, whisk together the blood orange juice, zest, olive oil, balsamic vinegar, honey, salt, and a pinch of cayenne powder.
Place the cubed beets and sliced fennel on a rimmed baking sheet, then toss with the balsamic mixture.
Place the tray back into the oven and roast for an additional 10-12 minutes, until the fennel is tender.
Garnish with a little sea salt and serve hot, or cool and serve as a cold or room temperature salad
Recipe inspired by: http://www.
thecrepesofwrath.
com/2014/02/24/roasted-beets-fennel/#more-8604
