Ingredients
- 6 medium beets, ends trimmed
- 6 medium carrots, peeled
- 2 large fennel bulbs
- 4 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon Champagne vinegar or white vinegar
- 1/4 cup fresh flat-leaf parsley leaves, chopped
Directions
Heat oven to 400°. Wrap each beet in a sheet of aluminum foil. Roast for 1 hour.
Meanwhile, halve carrots lengthwise, then cut them into 2-inch pieces. Cut each fennel bulb into eighths. In roasting pan, combine carrots, fennel, 2 tablespoons of the oil, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and enough water (about 3/4 cup) to measure 1/4 inch deep. Cover with foil and roast for 15 minutes. Uncover and cook until tender, about 15 minutes more; let cool. Remove skin from beets, place on cutting board lined with plastic wrap, and cut into quarters. Transfer vegetables to a platter. In small bowl, whisk together honey, vinegar, and the remaining oil, salt, and pepper. Drizzle vinaigrette over vegetables and sprinkle with parsley. Serve warm or at room temperature.
