Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Notes

One Serving 169 cal, 8 gm total fat, 1.0 gm saturated fat, 25 gm carb, 8 gm fiber.

You May Like

Aggregate Rating value: 5

Review Count: 4929

Worst Rating: 0

Best Rating: 5