Roasted Beets & Fennel Recipe

preheat and prepare

Preheat oven to 400°F (200°C). Trim beet greens about 1/2 inch from the root, scrub beets well to remove dirt, and pat dry. Peel if desired after roasting (peeling before roasting is optional).

Wrap whole beets individually in foil or place in a roasting pan. Drizzle with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss gently to coat.

Roast beets in the preheated oven for 45–60 minutes, until a knife easily pierces the largest beet. Remove from oven and let cool slightly until they can be handled. Slip skins off with your fingers or a paring knife, then slice into 1/4-inch rounds or wedges. Keep warm.

While beets roast (or during the last 25–30 minutes), trim fennel: remove stalks and fronds (reserve a few fronds for garnish), halve bulbs lengthwise, and core any very tough center. Slice each half into 1/2-inch wedges.

Toss fennel wedges with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet or in a roasting pan. Roast in oven alongside beets for 20–30 minutes, turning once, until edges are golden and fennel is tender. Remove and keep warm.

In a bowl or jar combine 1/2 cup fresh orange juice, 2 tbs rice vinegar, 1 tsp grated fresh ginger, 1 tsp honey, and 1/2 tsp Dijon mustard. Whisk to combine.

Slowly whisk in 3 tbs extra-virgin olive oil until emulsified (or shake in a jar with a tight lid). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness to preference (add a pinch more salt, a splash more vinegar, or 1/2 tsp more honey if needed).

If using orange segments: remove peel and pith from 1 orange and cut segments between membranes. Reserve any juice and add a spoonful to the vinaigrette if desired.

On a serving platter or individual plates, arrange warm roasted beets and roasted fennel overlapping slightly. Scatter orange segments over the vegetables.

Drizzle 2–3 tbs (or to taste) of the orange-ginger vinaigrette evenly over the arranged beets and fennel.

Sprinkle 1/4 cup chopped mint and 1/4 cup chopped cilantro (Ma'o Farm cilantro) over the salad. Add toasted nuts if using for crunch.

Finish with a light sprinkle (about 1/4 tsp) of fleur de sel or finishing salt and a grind of fresh black pepper. Garnish with reserved fennel fronds. Serve warm or at room temperature.