Recipes–Baked Beets And Fresh Fennel

The simplest of all possible recipes, but delicious. Beets and fennel are always at their highest flavor when baked, and the combination of the two is unbeatable.  You can use standard red beets or a combination with the new yellow varieties.


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Baked Beets and Fresh Fennel

*2 lg. bulbs fennel, trimmed 

          * 2-3 med. beets, peeled

          * 1 Tbsp. fennel seeds

          * 2 Tbsp. olive oil

          * Salt and pepper to taste

- Slice the beets into quarters (or eighths if large)

- Be sure the bottom and the stalks of the fennel are trimmed

- Cut the fennel into large slices

- Place the beets and fennel into a large mixing bowl

- Coat with olive oil, add salt and pepper,  fennel seeds, mix well

- Spread out on large baking sheet

- Bake at 400F for approx. 45 min

- Check at 30 minutes.  Vegetables tender, not overcooked

- If at the end of baking the vegetables are still a bit tough, transfer to a frying pan, add 1" of water
  and steam/simmer for approximately 20 minutes or until the veggies are soft

- Serve