Roasted Beets Apples And Fennel Recipes
ROASTED FENNEL & BEETS
Number Of Ingredients 0
Steps:
- Preheat the oven to 425F. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast in the oven until tender and golden brown, about 35-40 minutes. Toss the veggies halfway through cooking. While the veggies roast prepare the gremolata. In a small bowl mix together the fennel fronds, minced parsley, garlic, lemon zest and a hefty pinch of coarse sea salt. Set aside. Remove the veggies from the oven and toss with the gremolata. Serve warm or at room temperature.
ROASTED BEETS, APPLES, AND FENNEL
Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce.
Provided by Angelina
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well.
- Roast in the oven for 1 hour or until the beets are tender.
Nutrition Facts : Calories 229 calories, Carbohydrate 32.3 g, Fat 11.6 g, Fiber 7.1 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 529 mg, Sugar 19.4 g
ROASTED BEETS WITH APPLES
Make and share this Roasted Beets With Apples recipe from Food.com.
Provided by katii
Categories Apple
Time 1h5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
- Toss beets, apple, and onion with honey mixture.
- Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
- Add onion and bake for an additional 20 minutes.
- Add apple and bake for 10-15 minutes longer (depending on how soft they are).
- Enjoy!
Nutrition Facts : Calories 85.4, Fat 0.2, Sodium 39.9, Carbohydrate 21.8, Fiber 2.9, Sugar 17.5, Protein 1.2
ROASTED BEETS, APPLES AND FENNEL
Adapted from a recipe by Angelina at www.allrecipes.com. "Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce."
Provided by DrGaellon
Categories Apple
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl, whisk together honey, mustard, vinegar, lemon juice and garlic. Set aside.
- In a bowl, toss beets with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Place in a casserole dish and bake 15 minutes.
- In same bowl, toss fennel with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add to casserole, toss to combine, return to oven, and bake another 30 minutes.
- In same bowl, toss apples with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add apples and sauce to casserole. Toss to combine, return to oven and bake another 15 minutes.
Nutrition Facts : Calories 230.2, Fat 7.5, SaturatedFat 1, Sodium 773.4, Carbohydrate 42.7, Fiber 6.4, Sugar 31.2, Protein 2.5
ROASTED BEETS, APPLES, AND FENNEL
Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce.
Provided by Angelina
Categories Roasted Vegetables
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well.
- Roast in the oven for 1 hour or until the beets are tender.
Nutrition Facts : Calories 229 calories, Carbohydrate 32.3 g, Fat 11.6 g, Fiber 7.1 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 529 mg, Sugar 19.4 g
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PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (35)Calories 103 per servingCategory Side Dish
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
ROASTED BEET AND FENNEL SALAD RECIPE - ANDREW GOETZ ...
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5/5 Total Time 1 hrServings 4
- Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.
- In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.
- Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.
BEET, FENNEL, AND APPLE SALAD RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 55 minsCategory Salad
- Place beets in a medium saucepan with cold water to cover. Bring to a boil over high; reduce heat to low, and simmer until beets are tender, 35 to 40 minutes. Drain and let stand until cool enough to handle, about 15 minutes. Peel beets, and cut into wedges.
- While beets are cooling, use a mandoline or sharp knife to cut fennel bulb and apple into very thin slices. Place in a large bowl with beet wedges, arugula, parsley, and mint.
- Whisk together oil, vinegar, zest, juice, salt, honey, and pepper in a small bowl. Drizzle vinaigrette over beet mixture, and toss to coat. Serve immediately.
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