Roasted Beets and Fennel

Roasted beets are great hot or cold. I like them leftover for salads. If you already have roasted beets on hand, add them to your salad with thinly sliced fennel, a little citrusy dressing and goat cheese, if you’ve got it.

Roasted beets with fennel

  • I bunch beets, any color
  •  olive oil
  • 1-2 bulbs fennel
  • salt/pepper

Remove beet greens and reserve for another recipe. Scrub the beets and trim. Quarter the beets, or cut into eighths if very large (be smart and safe when cutting hard, round objects). In a glass baking dish, toss beets in enough olive oil to coat them (at least 2 T, probably 4T), sprinkle with salt (I like coarse salt) and pepper. Roast at 400 for 10 minutes. While roasting beets, cut stems off fennel (you can cut off the little leaves and reserve for another recipe), cut the fennel bulb in half the long way, give a rinse, and halve the halves, again the long way. Sometimes the inner core can be tough, if the fennel is very large, so you may want to remove that too.

Add your quartered fennel to the beets, tossing with the oil. Roast for another 35-40 minutes, turning over and stirring a few times. Check the beets for doneness with a fork and keep cooking if they resist being stabbed 😉

An alternative method would be to wrap whole beets in the fennel leaves, oil, salt, in individual foil wrappers and roast for an hour or more.

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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One Response to Roasted Beets and Fennel

  1. Laura Green says:

    Beet and fennel soup is great, too! Here’s a link to a recipe from Bon Appetit: http://www.epicurious.com/recipes/food/views/Beet-and-Fennel-Soup-with-Kefir-362869. I substituted sour cream for the kefir and boiled the beets separately and whole (you could also roast them).

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