Best 6 Roasted Beets Apples And Fennel Recipes
**Roasted Beets, Apples, and Fennel: A Symphony of Flavors**
This vibrant and flavorful dish combines the earthy sweetness of roasted beets, the crisp tartness of apples, and the aromatic anise flavor of fennel. The roasting process caramelizes the natural sugars in the vegetables, creating a delightful depth of flavor. This dish is perfect as a side dish for a roasted chicken or pork tenderloin or as a hearty vegetarian main course. It can also be served as a salad or as a topping for grilled cheese sandwiches. With its vibrant colors and delicious flavors, this dish is sure to be a hit at your next gathering.
**Additional Recipes in the Article:**
* **Roasted Beets and Goat Cheese Salad:** This simple yet elegant salad features roasted beets, goat cheese crumbles, toasted walnuts, and a balsamic vinaigrette.
* **Apple and Fennel Slaw:** This refreshing slaw combines shredded apples, fennel, carrots, and red cabbage with a tangy apple cider vinegar dressing.
* **Roasted Beet and Apple Soup:** This creamy and comforting soup is made with roasted beets, apples, onions, and vegetable broth. It is garnished with a dollop of sour cream and fresh thyme.
* **Fennel and Apple Gratin:** This savory gratin features layers of thinly sliced fennel, apples, and Gruyère cheese. It is baked until golden brown and bubbly.
ROASTED FENNEL & BEETS
Number Of Ingredients 0
Steps:
- Preheat the oven to 425F. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast in the oven until tender and golden brown, about 35-40 minutes. Toss the veggies halfway through cooking. While the veggies roast prepare the gremolata. In a small bowl mix together the fennel fronds, minced parsley, garlic, lemon zest and a hefty pinch of coarse sea salt. Set aside. Remove the veggies from the oven and toss with the gremolata. Serve warm or at room temperature.
FENNEL & APPLE SALAD WITH ROASTED BEETS RECIPE - (5/5)
Provided by christoph
Number Of Ingredients 15
Steps:
- Heat oven to 425º F. Peel beets and cut into ½" thick half-moons. Toss with a 2 Tablespoons of oil and place in roasting dish. Sprinkle with salt and pepper. Roast until fork tender. Set aside to cool completely. Whisk together all ingredients for dressing. Thinly slice fennel and apple, toss with lemon zest and dressing. Place fennel and apples on a serving plate and top with goat cheese, walnuts, beets, and fennel fronds.
ROASTED BEETS, APPLES AND FENNEL
Adapted from a recipe by Angelina at www.allrecipes.com. "Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce."
Provided by DrGaellon
Categories Apple
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl, whisk together honey, mustard, vinegar, lemon juice and garlic. Set aside.
- In a bowl, toss beets with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Place in a casserole dish and bake 15 minutes.
- In same bowl, toss fennel with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add to casserole, toss to combine, return to oven, and bake another 30 minutes.
- In same bowl, toss apples with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add apples and sauce to casserole. Toss to combine, return to oven and bake another 15 minutes.
Nutrition Facts : Calories 230.2, Fat 7.5, SaturatedFat 1, Sodium 773.4, Carbohydrate 42.7, Fiber 6.4, Sugar 31.2, Protein 2.5
ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
ROASTED BEETS WITH APPLES
Make and share this Roasted Beets With Apples recipe from Food.com.
Provided by katii
Categories Apple
Time 1h5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
- Toss beets, apple, and onion with honey mixture.
- Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
- Add onion and bake for an additional 20 minutes.
- Add apple and bake for 10-15 minutes longer (depending on how soft they are).
- Enjoy!
Nutrition Facts : Calories 85.4, Fat 0.2, Sodium 39.9, Carbohydrate 21.8, Fiber 2.9, Sugar 17.5, Protein 1.2
Tips:
- Choose the right beets for roasting: Look for beets that are small to medium in size, about 2-3 inches in diameter. They should be firm and have smooth skin.
- Prepare the beets properly: To roast beets, scrub them well to remove any dirt or debris. Then, trim the tops and bottoms of the beets, leaving about 1 inch of stem attached. You can peel the beets before roasting, but it's not necessary.
- Use a variety of vegetables: This recipe calls for beets, apples, and fennel, but you can use other vegetables as well. Try roasting carrots, parsnips, turnips, or potatoes.
- Add some herbs and spices: To add flavor to the roasted vegetables, sprinkle them with herbs and spices before roasting. Some good options include thyme, rosemary, sage, garlic powder, and onion powder.
- Roast the vegetables until they are tender and caramelized: The roasting time will vary depending on the type of vegetables you are using. Beets and apples typically take about 45 minutes to roast, while fennel takes about 30 minutes. Roast the vegetables until they are tender when pierced with a fork and have a slightly caramelized exterior.
- Serve the roasted vegetables immediately: Roasted vegetables are best served immediately after they are roasted. You can serve them as a side dish or as a main course.
Conclusion:
This recipe for Roasted Beets, Apples, and Fennel is a delicious and healthy side dish that is perfect for any occasion. The beets, apples, and fennel are roasted together with olive oil, thyme, and rosemary until they are tender and caramelized. The resulting dish is a flavorful and colorful addition to any meal.
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