Ingredients
- 1 teaspoon fennel seed, crushed
- 3 tablespoons extra virgin olive oil
- 1 ½ pounds small beets
- 2 tablespoon sherry or raspberry vinegar
- ½ teaspoon honey
- Pinch of salt and a grind of black pepper, if desired
- 1 tablespoon thinly sliced chives
Directions
- Preheat oven to 375°F. Remove greens from beets, leaving 1 ½ inch stem. Do not pierce beets. Reserve beet greens for another use. Scrub beets each with a stiff brush under cool running water.
- Wrap each beet in a small piece of aluminum foil. Place on a baking sheet and roast for 45 minutes to 1 hour; depending on size or until a knife slips in easily.
- While the beets are roasting; heat olive oil in a small skillet, add crushed fennel seeds. Heat over low heat until oil is fragrant, about 5 minutes.
- Remove from heat. Allow to cool in the skillet, strain through a fine sieve. Set aside.
- Check beets. When done, cool slightly and peel. Cut into quarters.
- In a small bowl, mix fennel oil, vinegar, honey, pinch of salt and pepper. Toss beets with the dressing.
- Arrange red beets in a mound on the serving dish and garnish with chives.
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Prep Time
0 min
Nutrition Facts
- Servings per Recipe: 4 – ½ cup servings
- Calories: 115
- Calories from Fat: 62
- Total Fat: 7
- Cholesterol: 0 mg
- Sodium: 137 mg
- Carbohydrate: 12 g
- Dietary Fiber: 3 g
- Protein: 3 g
- Exchange: 1 starch, 1 fat
- Carbohydrate Units: 1