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Fennel Orange Roasted Beets
These Fennel Orange Roasted Beets have hints of bright citrus and a delicate anise flavour. An easy side dish for a holiday dinner!
Course
Side
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
5
to 6
Calories
50
kcal
Author
Elaine
Ingredients
5
or 6 medium
beets
washed and trimmed, peeled only if the skins are tough
1
tablespoon
extra-virgin olive oil
1
large
orange
zest and juice of
2
tablespoon
fennel seeds
sea salt and pepper
to taste
parsley for garnish
Instructions
Heat oven to 350°F.
Peel beets if necessary, but if they're young, leave the skins on. Quarter or halve them to make them all the same size.
In a medium bowl, toss the beets with oil, orange juice and zest, fennel seeds and salt and pepper.
Transfer to a shallow baking dish and cover loosely with foil.
Bake for 50 - 60 minutes or until tender when poked with a fork.
Remove the foil and continue baking for 5-10 minutes until the liquid reduces and become syrupy.
Garnish with parsley or chives and serve warm, or chill and serve cold.
Nutrition
Calories:
50
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
3
mg
|
Potassium:
106
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
85
IU
|
Vitamin C:
20
mg
|
Calcium:
42
mg
|
Iron:
0.5
mg