- 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
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.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!