Best 13 Sweet Sauteed Beets With An Orange Onion Fennel Relish Recipes

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**Sweet Sautéed Beets with an Orange-Onion-Fennel Relish: A Symphony of Flavors**

Embark on a culinary journey with our delectable Sweet Sautéed Beets, a dish that tantalizes the taste buds with its vibrant colors and harmonious blend of flavors. Perfectly caramelized beets, infused with the zesty essence of orange, onion, and fennel, create a symphony of sweet, tangy, and savory notes. This irresistible dish is not only a feast for the senses but also a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants. Accompanied by a medley of recipes, this article offers a comprehensive guide to preparing this delightful dish, ensuring a memorable and satisfying culinary experience. From the classic sautéed beets recipe to variations such as Beet and Goat Cheese Salad, Beetroot Soup, and Beetroot Risotto, you'll discover a world of culinary possibilities, each showcasing the versatility of this extraordinary root vegetable.

Here are our top 13 tried and tested recipes!

BEET ORANGE AND FENNEL SALAD



Beet Orange and Fennel Salad image

Beet Orange and Fennel Salad- an energizing vegan salad that can be repurposed into grain bowls for mid week lunches.

Provided by Sylvia Fountaine

Categories     Vegan Salad

Time 1h20m

Number Of Ingredients 10

1 - 1 ½ pounds cooked beets- steamed or roasted, peeled and cut into wedges
2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces
1 medium fennel bulb, cored and shaved thinly
⅛-¼ cup thinly sliced red onion
⅛ cup fresh dill or mint- chopped
⅛ cup fresh italian parsley - chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons honey ( or vegan alternative- agave, maple)
¼ tablespoon salt and pepper, more to taste

Steps:

  • Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
  • Add dressing ingredients, and toss. ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.) Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
  • Taste for salt and acid. Add more salt and vinegar to taste.

Nutrition Facts : Calories 195 calories, Sugar 22.5 g, Sodium 146.9 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 31.6 g, Fiber 7.4 g, Protein 3.9 g, Cholesterol 0 mg

SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH



Sweet Sauteed Beets With an Orange, Onion & Fennel Relish image

I'm a beet lover ... and if you are, you will love this too. This is a great salad or a simple side dish which I have served it both ways. A mix of red and golden beets, pan sauteed and topped with an onion, fennel and orange relish. Serve this over a bed of spinach or other greens for a wonderful salad, or serve this as is - for a perfect side dish - sweet and tangy all in one. If you can only get red beets, that's fine. My local market and my farmers markets usually carry both red and golden and you can use one or the other, or a combination. Mandarin oranges are perfect for this, sweet, pre-segmented and ready to use, I actually prefer them over fresh in this dish. The beets are steamed and then sauteed, tossed with the vinaigrette and topped with the fresh relish. Note: This vinaigrette is great ... not only in this dish, but also over fish, scallops, green beans, asparagus, roasted cauliflower, chicken, pork or any of your favorite greens.

Provided by SarasotaCook

Categories     Salad Dressings

Time 55m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 22

4 tablespoons orange marmalade
4 tablespoons white wine vinegar (champagne vinegar is another option, cider vinegar or white vinegar just doesn't work well in this)
2 tablespoons olive oil
1/2 teaspoon garlic, minced
1 teaspoon chopped fresh chives
1 tablespoon chopped fresh thyme
salt
pepper
5 -6 medium beets, whole (I used a mix of golden and red, but either will work)
1 teaspoon olive oil
1 teaspoon butter
salt
pepper
1 small fennel bulb, fine diced
1 small red onion, fine diced
1 (15 ounce) can mandarin oranges, diced (save some of the liquid)
drizzle olive oil
1 teaspoon mandarin orange juice
1 pinch red pepper flakes
1 teaspoon fresh thyme, fine chopped
salt
pepper

Steps:

  • Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
  • Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
  • Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
  • Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
  • Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
  • Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
  • The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !

EASY BEETS IN SWEET ORANGE SAUCE



Easy Beets in Sweet Orange Sauce image

These beets are super quick to make because the recipe uses canned beets. The beets can be either sliced or whole. It just depends upon your preference.

Provided by PaulaG

Categories     Vegetable

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 (15 ounce) can beets
1/3 cup orange juice
1 teaspoon orange zest, grated
1 -2 tablespoon brown sugar, packed
1 -2 teaspoon cornstarch
1/2 teaspoon crystallized ginger, chopped

Steps:

  • Drain the beets reserving 1/3 cup of liquid; set beets aside.
  • In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
  • Stir to combine thoroughly and bring to a boil over medium heat.
  • Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
  • These can be served either hot, room temperature or they are fantastic cold.

Nutrition Facts : Calories 144.9, Fat 0.5, SaturatedFat 0.1, Sodium 168.2, Carbohydrate 33.8, Fiber 4.5, Sugar 27.2, Protein 3.9

BEETS IN ORANGE SAUCE



Beets in Orange Sauce image

To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 7

8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange zest

Steps:

  • Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED BEET, ONION, AND ORANGE SALAD



Roasted Beet, Onion, and Orange Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 pound beets, preferably very small ones
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
20 large pearl onions, about 1/2 pound
2 oranges, peeled and cut into wedges
2 tablespoons hazelnut oil
1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish
1/2 cup freshly squeezed orange juice
2 tablespoons hazelnuts, toasted and peeled
1-ounce pecorino, optional, grated on medium-sized holes of box grater

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
  • Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
  • Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
  • Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
  • In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
  • Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE



Roasted Beets with Warm Fennel Vinaigrette image

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

2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
1/2 cup low-sodium chicken broth
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons unsalted butter, melted
1/2 teaspoon Dijon mustard
1/2 bunch chives, chopped (about 1/4 cup chopped)

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

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

BEETS WITH ORANGE VINAIGRETTE



Beets with Orange Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Steps:

  • Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

BEET RELISH



Beet Relish image

This is an excellent relish that will go with almost anything and does not need to be cooked. It is made with fresh horseradish that you grind up and is wonderful (could use horseradish in a jar/bottle). If you have some in the garden, please use it, but you can purchase it at the grocery store.

Provided by Mimi in Maine

Categories     Vegetable

Time 1h

Yield 3 quarts

Number Of Ingredients 6

2 quarts beets (cooked and chopped fine)
1 quart cabbage (chopped fine)
1 cup horseradish (chopped fine, or 3/4-1 5-ounce bottle)
1 tablespoon salt
2 1/2 cups sugar
1 quart cider vinegar

Steps:

  • Cook the beets and chop all veggies fine.
  • Mix all ingredients together and put in STERILE jars and seal.
  • You can put in a hot water bath for 20 minutes to seal.
  • NOTE: You do not have to cook this as the beets are already cooked; everything will meld together and it will be yummy.

Nutrition Facts : Calories 973.1, Fat 1.5, SaturatedFat 0.2, Sodium 2960.2, Carbohydrate 229.2, Fiber 14, Sugar 213.1, Protein 9.8

BEET, FENNEL AND MANDARIN ORANGE SALAD



Beet, Fennel and Mandarin Orange Salad image

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
  • Cool slightly; remove skin from beets and cut into wedges.
  • Trim off fennel leaves and stalk; cut into very thin slices.
  • Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  • Sprinkle cheese over salad.

GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA



Golden and Crimson Beet Salad with Oranges, Fennel, and Feta image

Provided by Alfred Portale

Categories     Salad     Herb     Appetizer     Roast     Vegetarian     Feta     Orange     Fennel     Beet     Healthy     Hazelnut     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

2 large (3-inch-diameter) red beets, all but 1 inch of tops trimmed
2 large (3-inch-diameter) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil, divided
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper
1 1/2 cups coarsely crumbled feta cheese

Steps:

  • Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
  • Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

ROASTED SWEET BEET RELISH



Roasted Sweet Beet Relish image

Categories     Side     Roast     Beet     Boil     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 8-ounce jars

Number Of Ingredients 12

For the roasted tomato purée
2 1/4 pounds tomatoes
2 teaspoons sea salt
4 garlic cloves, peeled and sliced
1/4 cup olive oil
2 1/4 pounds young, small beets, trimmed
Olive oil, for drizzling
1 1/4 cups granulated sugar
2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1 large red onion, peeled and finely chopped
2 ounces freshly grated horseradish root (or pickled horseradish, see below)

Steps:

  • Preheat the oven to 350°F. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds - you'll end up with about 1 1/4 cups of intensely flavored purée.
  • Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You'll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).
  • Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year. Refrigerate once opened.
  • P.S.
  • It's easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.

BLOOD ORANGE, BEET, AND FENNEL SALAD



Blood Orange, Beet, and Fennel Salad image

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Citrus     Fruit     Appetizer     Roast     Low Fat     Vegetarian     Low Cal     Low Sodium     Lunch     Orange     Fennel     Root Vegetable     Beet     Winter     Healthy     Low Cholesterol     Vegan     Bon Appétit     Fat Free     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Steps:

  • Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
  • Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
  • Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Tips:

  • Choose the right beets: Look for beets that are small to medium in size and have smooth, unblemished skin. Avoid beets that are too large, as they may be woody.
  • Prepare the beets properly: Before cooking, trim the tops and roots of the beets. Then, peel the beets and cut them into 1-inch cubes.
  • Use a flavorful oil: Olive oil or avocado oil are good choices for sautéing beets. They will add a rich flavor to the dish.
  • Don't overcrowd the pan: When sautéing the beets, make sure to not overcrowd the pan. This will prevent them from cooking evenly.
  • Add the orange, onion, and fennel relish towards the end of cooking: This will help to preserve the bright flavors of the relish.
  • Serve immediately: Sautéed beets are best served immediately. They can be enjoyed as a side dish or as part of a main course.

Conclusion:

This recipe for Sweet Sautéed Beets with an Orange, Onion, and Fennel Relish is a delicious and easy way to enjoy this healthy root vegetable. The beets are tender and flavorful, and the relish adds a bright and tangy flavor. This dish is perfect for a weeknight meal or a special occasion.

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