Roasted Beets Apples And Fennel Food

ROASTED BEETS, APPLES, AND FENNEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well.
• Roast in the oven for 1 hour or until the beets are tender.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED FENNEL & BEETS

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.

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE

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.

FENNEL APPLE GOLDEN BEET CHUTNEY

Steps:

• Prepare the ingredients - Lightly wash the beet and fennel. Peel the skin off the apple. No need to remove the skin from the beet.
• https://www.fermentationrecipes.com/wp-content/uploads/Fennel-Apple-Beet-Chutney-3.jpg
• Cube the ingredients - Cut the beet, fennel and apple into cubes approximately 1/4″ x 1/4″
• Toss with salt - Place the ingredients in a bowl and toss with the salt.
• Place everything in fermenting vessel - Take all ingredients from the bowl including the liquid which may be pooling at the bottom and place them in your fermentation vessel. If you're looking for one, I find this fermenting crock works great, but I've also used 1 gallon Anchor Hocking Jar. Lately I've been doing more small batch ferments in mason jars with attached airlocks.
• https://www.fermentationrecipes.com/wp-content/uploads/Fennel-Apple-Beet-Chutney-7.jpg
• Compress - Compress the ingredients in the vessel by pressing down with your fist or with a "Pickle Packer."Your goal is to have the liquid rise to more than cover the ingredients. If you are curious where the liquid comes from, the salt has the ability to break down cell walls and draw the liquid from them. Place a weight on top of the ingredients. If you use a fermentation crock, then it should come with it's own weights. If you use the cookie jar approach, you can take a ziplock bag water and use it as a weight If the liquid doesn't rise up sufficiently to cover the vegetables, don't fret just yet. Just give it some extra time, perhaps up to 8 hours or overnight. Compress again. If the liquid still doesn't cover the contents, add a little water and mix it all up good so the dissolved salt is well distributed. The more fresh your ingredients are, the more liquid will naturally leach from the veggies.
• Cover - if you're using a fermenting crock, it will undoubtedly come with a cover. If using the glass jar approach, then a good cloth will do. An airlock
• is essential for working with smaller batches in mason jars.
• Wait impatiently - Leave it to ferment for about 10 days. Feel free to taste regularly as you go to get a feel for how the flavor changes. This one changes quite a bit during the fermentation so it's kind of fun to keep nibbling. "Pull the plug" on the fermentation whenever the taste is how you like it.
• https://www.fermentationrecipes.com/wp-content/uploads/Fennel-Apple-Beet-Chutney-8.jpg
• Jar it up
• Refrigerate - This helps to significantly slow the fermentation.

ROASTED BEETS, APPLES AND FENNEL

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.

FENNEL & APPLE SALAD WITH ROASTED BEETS RECIPE - (5/5)

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.