Recipe: Roasted Beet and Fennel Salad with Balsamic Glaze
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
Scale
Ingredients
- 2 –3 pounds of organic beets
- 1 stalk of fennel
- 1 medium onion
- Aged Balsamic vinegar (where to buy aged balsamic vinegar)
- Extra virgin olive oil (where to buy olive oil)
- Sea salt
Instructions
- Clean and cut the ends off the beets and then peel the skin off
- Chop them into 1/2″ size chunks and place in a large casserole dish
- Clean the fennel by cutting off the stalks and flowering tops and save for garnish or soup
- Slice the fennel into similar size chunks
- Slice the onion into small pieces
- Mix all the vegetables together in the dish
- Generously pour balsamic vinegar over the entire dish
- Pour the olive oil over the entire dish (not as much as the vinegar)
- Season with sea salt and with your hands mix the balsamic and oil over all the vegetables
- Roast at 400º F or until a knife goes through the beets easily (usually 50 – 60 minutes)
- Every 10 – 15 minutes or so, remove the pan from the oven and turn the vegetables in the pan so they cook evenly
- May be served warm or cold