Roasted Beets, Fennel and Carrots
- Roasted Beet, Carrot and Fennel Salad
- Yields about 4-6 servings
- 4 beets, peeled and cut into 1/2-inch wedges (about 1 ½ pounds)
- 3-4 medium sized carrots, cut into thick coins
- 1 fennel bulb, top removed and sliced into medium-sized wedges
- 2 tablespoons extra virgin olive oil
- 1 orange, juiced
- 2 tablespoons white vinegar
- salt and freshly ground pepper
- 2 thyme sprigs
- Optional additions: goat cheese, nuts (hazelnut or pistachio would be great here), capers (I pan-fried mine), citrus segments
- Preheat the oven to 400°.
- Toss the beets with the thyme, the water and 1 tablespoon of the olive oil;
- Season with salt and pepper and spread into one layer on a parchment or foil lined baking sheet.
- Cook for about 35-40 minutes, or until tender. Let cool slightly. Discard the thyme.
- Meanwhile, in a small baking dish, drizzle the fennel wedges and carrots with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- Bake for about 15-20 minutes, or until tender and lightly browned. (I put the fennel and carrots into the oven while the beets were baking).
- In a small bowl, add the juice the juice of an orange and whisk in the vinegar.
- While the vegetables are still warm, add the citrus and vinegar mixture and toss well. Season with salt and pepper.
- If you think it needs a bit more brightness, add another splash of vinegar or squeeze more orange juice on top, and toss again. Serve warm or at room temperature.
- This can be made ahead, but you may want to store the beets separately from the fennel and the carrots, as the beet juice will stain everything pink - though it IS very pretty that way.
- Taking it to the next level. Because of this household’s love of the beet, I made a LOT of this salad for just two people. The first night, we ate it as is, and loved it. The second night, I mixed things up a bit by adding toasted hazelnuts, fried capers, and goat cheese crumbles. Just delicious! And I even have some left for lunch. I swear, my insides must be stained beet-red by now.
- Cutting Corners. Since you all seemed to appreciate my shortcuts in the last post, I will suggest them any time I can in the future. I certainly use them all the time! If I were craving this salad, but was short on time, I would definitely buy those pre-cooked beets that have been popping up in the produce aisle recently. The brand I have been buying is called “Love Beets”. They seem to be lightly pickled, perfectly tangy and sweet. I would roast the fennel and carrots the same way for about 15-20 minutes, cut up the prepared beets, add a squeeze of orange, and enjoy the heck out of them. I’m not sure canned beets would be a great solution, because they can be a little soft and cloyingly sweet at times, but these freshly prepared beets are a wonderful solution.