FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

 You are here > Home > Recipes

Vegetable Recipes• Artichokes to Chestnuts • >  Roasted Beets with Fennel & Orange

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

ROASTED BEETS WITH CHARRED FENNEL AND ORANGE

Steak with Friends
by Rick Tramonto with Mary Goodbody

Roasting the beets on top of a bed of salt keeps them from burning and draws out their moisture, which makes them super easy to peel. This is one of my signature dishes at the steakhouse and I rarely cook beets any other way. Since this method is so easy and efficient, I suggest you try it. I like the beets with just about anything but particularly with fish.
Serves 4


INGREDIENTS

    • 3 cups kosher salt, plus more for seasoning
    • 8 red baby beets, trimmed but not peeled
    • 8 yellow baby beets, trimmed but not peeled
    • 8 candy-striped baby beets, trimmed but not peeled
    • 1/2 cup extra-virgin olive oil
    • Freshly ground black pepper
    • 2 fennel bulbs
    • 2 oranges


DIRECTIONS

Preheat the oven to 350°F. Spread the salt over the bottom of a shallow roasting pan or sheet pan.

In a large bowl, combine the beets, 3 tablespoons of the olive oil, 1 table- spoon salt, and 1 teaspoon pepper.

Lay 3 or 4 large sheets of aluminum foil on the work surface and divide the beets among them. Wrap the beets in the foil and set the packets on the salt.

Roast for 45 to 50 minutes, until the beets are tender. Let the beets cool in the foil for about 45 minutes, which will make them easier to peel.

Peel each beet and cut in half. (You can prepare the beets to this point and refrigerate for up to 2 days.)

Preheat the oven to 375°F.

Trim the fronds from the fennel bulbs, core them if needed, and cut the bulbs into 8 equal segments. Cut the oranges into 8 segments; do not peel. Place the fennel and orange segments in two separate bowls and toss with the remaining olive oil. Season to taste with salt and pepper.

Spread the fennel in a shallow baking pan and roast for 20 to 30 minutes, until beginning to soften and lightly browned. Add the orange segments, toss, and roast for about 5 minutes longer. Add the peeled beet halves. Continue to roast for about 10 minutes, or until the fennel is tender and the beets are very hot. Serve immediately.
 

RELATED RECIPES

 • Artichokes to Chestnuts •  |  MIXED VEGETABLE RECIPES >>>  |  ARTICHOKE RECIPES >>>  |  ASPARAGUS RECIPES >>>  |  BEANS, DRIED & CANNED >>>  |  BEANS, FRESH BEAN RECIPES >>>  |  Beets, 1st Century Recipes  |  Roasted Beets with Fennel & Orange  |  Beets, Roasted Red & Golden  |  Beets, Balsamic Roasted  |  Beets, Harvard Beets  |  Beets in Orange Sauce  |  Cranberry Orange Beets  |  Beets, Honey Roasted Beets  |  Beets in a Pumpkin  |  Beets, Sweet and Sour Beets  |  Bok Choy with 5-Spice Cashews  |  BROCCOLI RECIPES >>>  |  Broccoli Rabe, Garlic Rapini  |  Broccoli Rabe, Black Bean Sauce  |  Broccoli Raab, Cannellini Beans  |  Broccoli Rabe & Garlic  |  Broccoli Raab, Red Pepper, Garlic  |  Broccoli Rabe, Sun Dried Tomato  |  Broccoli Rabe w/Brown Garlic  |  BRUSSELS SPROUT RECIPES >>>  |  CABBAGE RECIPES >>>  |  Cactus, Sauteed Nopales  |  Cactus, Stir Fried  |  Cardoons, Basics  |  Cardoons with Bagna Cauda  |  Cardoons with Cheese  |  Cardoons, Fried  |  CARROT RECIPES >>>  |  CAULIFLOWER RECIPES >>>  |  Celeriac and Potato Mash  |  Celery & Apple Steam Fry  |  Celery Hearts, Braised  |  Celery, Roast with Apples  |  Celery Root, Sauteed  |  Celery Root & Sweet Potato  |  Chayote with Jalapeno Lime Dressing  |  Chestnuts with Brussels Sprouts  |  Chestnut Puree  |  Chestnuts, Roasted Chestnuts 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages