Bagna Cauda

Name: Bagna Cauda
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed; 2 bunches baby beets, trimmed; 2 bunches baby carrots, peeled and tops trimmed to about 3 in. long; 57 grams can anchovies packed in olive oil; 2 bulbs baby fennel (or 1 bulb regular fennel), trimmed, cut lengthwise into slender wedges; 4 garlic cloves, peeled; 227 grams tender young green beans, trimmed; 5 Tbsps olive oil, divided; 8 servings Salt; 118 milliliters unsalted butter, softened

Need a gluten free and pescatarian hor d'oeuvre? Bagna Cauda could be a spectacular recipe to try. One portion of this dish contains about 8g of protein, 21g of fat, and a total of 319 calories. This recipe serves 8. Head to the store and pick up asparagus, baby beets, anchovies, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Toss beets and 2 tbsp. oil together in a medium baking dish. Cover with foil and bake until beets are tender when pierced with the tip of a knife, about 25 minutes. Peel beets when cool enough to handle, then halve or quarter, depending on their size.

Ingredients you will need

Beet