3 hours ago
Thursday, September 29, 2011
This was part of our Jewish New Year feast. I bought everything at the farmer's market this week, not sure what I was going to make to go with my roast chickens and brisket.
I love the fall offerings at the markets as much as the summer selections. With every season, comes new things that I have forgotten all about!
Beets are plentiful, as are leeks, skinny green beans, potatoes and apples! Tons of squash and pumpkins are available around here and I can't wait to start cooking butternut squash when the weather gets cooler.
In this recipe, instead of roasting the beets whole, like I usually do, I peeled and cut them into wedges for a crispier texture, more like a potato.
Fennel is also beautiful roasted, it takes on a real anise flavor and pairs really well with the beets.
I served this along side roast chicken and meat, so I left out the goat cheese, but if you are making it for lunch, then some crumbled chevre would be great!
Roasted Beets & Fennel: (adapted from Food & Wine)
4 beets, (I used 2 red, and 2 yellow), peeled and cut into wedges
1 large fennel bulb, cut into wedges, (save the fronds)
fresh thyme leaves
kosher salt & pepper
1 tsp sherry wine vinegar
crumbled goat cheese (optional)
Lay the beet wedges & fresh thyme leaves in a baking pan and drizzle with olive oil and kosher salt.
Do the same with the fennel wedges, but omit the thyme leaves.
Place both pans in a 400F oven. 40 minutes for the beets and 30 minutes for the fennel.
To make a dressing, use the beet juice that has accumulated in the pan and mix in a teaspoon of sherry wine vinegar. Pour over the warm vegetables.
Garnish with the fennel fronds and season with salt & pepper.
Serve warm or at room temperature.