Blood Orange Roasted Beets & Fennel

Blood Orange Roasted Beets & Fennel Healthy Recipe

5 Servings 55 min Cook

Macros/Serving: 141 Calories
Tags:vegan |


5 Beet (2" dia) Beets
1 Tbsp Olive Oil
1 Fruit (2-5/8" dia) Oranges
1 Orange Orange Zest
1 1/2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1 Tbsp Honey
1/4 Pinch Cayenne Pepper
1 Bulb Fennel
1 Tsp Salt


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.

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

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.

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

Recipe inspired by: http://www.