Roasted Beet and Fennel Salad

Name: Roasted Beet and Fennel Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds); 1 large fennel bulb with fronds—bulb cut into 1/2-inch wedges, 1 tablespoon chopped fronds; 2 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 1 teaspoon sherry vinegar; 2 thyme sprigs; 2 Tbsps water

Roasted Beet and Fennel Salad is a gluten free, primal, and whole 30 side dish. This recipe serves 4. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 116 calories. If you have beets, fennel bulb, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender.

Ingredients you will need

Salt And Pepper

Olive Oil

Beet

Thyme

Water

Equipment you will use

Baking Pan

Aluminum Foil

Let cool slightly. Discard the thyme.

Ingredients you will need

Thyme

In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel