Blood Orange Roasted Beets & Fennel

Ingredients

• Beets

  Raw

  5 beet or 410g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Orange zest

  1 orange or 4g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Balsamic vinegar

  2 tbsp or 32g

• Honey

  1 tbsp or 21g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat your oven to 400 degrees F. After cleaning your beets, place each one in a small foil packet and rub with the olive oil. Close up the packets and roast the beets for 40-45 minutes, until fork tender.
2. Open up the packets a bit so they come to room temperature, then once they are cool enough to handle, rub the beets with a paper towel or just your hands to remove the skins
3. Once the skins have been removed, cube the beets into bite-sized pieces. In a small bowl, whisk together the blood orange juice, zest, olive oil, balsamic vinegar, honey, salt, and a pinch of cayenne powder. Place the cubed beets and sliced fennel on a rimmed baking sheet, then toss with the balsamic mixture.
4. Place the tray back into the oven and roast for an additional 10-12 minutes, until the fennel is tender. Garnish with a little sea salt and serve hot, or cool and serve as a cold or room temperature salad.
5. Recipe inspired by: http://www.thecrepesofwrath.com/2014/02/24/roasted-beets-fennel/#more-8604

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