Thursday, September 29, 2011

Fall Salad: Roasted Fennel & Beets



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
olive oil
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.

Enjoy!

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14 comments:

The Japanese Redneck said...

Neat, I luv the color. Not sure if I eat those veggies, cause haven't tried them. But, they do indeed make a pretty dish and I would try them.

Lori S. said...

I have never roasted fennel before, I will give it a try! Hope you have a happy new year! L'Shana Tova!

StaceyEsq said...

Can you substitute endive for fennel? I am not a fan of anise flavoring.

lisa is cooking said...

Two of my favorite roasted vegetables together in one place! The colors look so great on the platter.

Pat @ Mille Fiori Favoriti said...

Even though I love the taste of both vegetables roasted, I never tried a fennel & beets combo! It's good to see the beets don't turn the fennel pink. I will have to try this very soon.

nancy@skinnykitchen.com said...

Stacey this salad looks yummy!

Oui Chef said...

What a gorgeous dish. Love your use of both red and yellow beets, so pretty. And roasted fennel....my absolute FAVE!

Joanne said...

I too thought I was really sad about summer ending...but now I'm super excited about all this fall food!

Ciao Chow Linda said...

These are a couple of my all time favorite veggies - putting them together makes it even better.

Judee @ Gluten Free A-Z said...

Thank you so much for a fennel recipe that looks simple and healthy. I always consider buying fennel, but I never know what to do with it. The Roasted beets and Fennel look amazing and something I would try.

Judee @ Gluten Free A-Z said...

Thank you so much for a fennel recipe that looks simple and healthy. I always consider buying fennel, but I never know what to do with it. The Roasted beets and Fennel look amazing and something I would try.

Judee @ Gluten Free A-Z said...
This comment has been removed by a blog administrator.
Proud Italian Cook said...

Thats just plain beautiful Stacey, love the autumn colors!

Amie said...

making this right now! super excited!