Tuesday, April 2, 2013

Fennel, Beets, & Blood Orange

I have never cooked with fennel before, but I'm trying to branch out from my normal weekly veggie rotation, and {FENNEL} was the veggie I've been missing. I had no idea how to use it, and after doing a little research on how to prepare it, came up with this yummy dish, which actually felt pretty fancy for a {Monday} night! This would be a good dish for a special date night dinner at home, or if you want to impress your friends at your next dinner party!

also has innumerous health benefits, and can aid in treating anemia, indigestion, and constipation. It is also helpful in eliminating toxins from the body as a diuretic, prevents hair loss and eye disorders related to aging. 


Fennel, 3-4 bulbs
Beets, 2-3 bunches 
Red onion
Olive Oil, about 1/2 cup 
Blood oranges, juice of 2
Garlic clove
Lemon, juice of 3
Black pepper

Preheat oven to 400 degrees.
The beets require the longest roasting time, so it's best to start with them. Rinse and remove the stems, and try to remove as much as the outside root as you can, without removing all the skin. Cut beets into fourths and wrap in aluminum foil to create a steaming package. Place directly on the oven rack and let steam for about 50 minutes, or until you can pierce them lightly with a fork. While the beets are steaming, cut off the fronds and bulb end from the fennel. Save the fronds for a garnish. Slice each fennel into fourths. Chop the red onion into large pieces, about the same size as the fennel slices. Place the fennel and red onion on a baking sheet. Drizzle olive oil, lemon juice, and a few grinds of black pepper on the fennel and onions, and place in the oven for 20-25 minutes. I set the timer for my beets at 30 minutes, and then added the fennel and onion to let everything cook for another 20-25 minutes.

To prepare the Blood Orange Vinaigrette, combine 1/2 cup olive oil, a garlic clove, and the juice of 2 lemons, and 2 blood oranges. Whisk all ingredients together, and add black pepper to taste.

Add beets to your dish, and then top with roasted fennel and red onion. Drizzle blood orange vinaigrette, and add fennel fronds as a garnish.

Voila...an easy, healthy, and {fancy} dish!

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