This roasted beet and fennel side dish is topped with a simple orange vinaigrette and toasted almonds. It’s an easy-to-make and healthy recipe idea that’s gluten-free and plant-based. You will find beets, bulb fennel, and local honey at the market this week!
- 1 large bulb fennel
- 1 large beetroot
- 1 Tbsp extra virgin olive oil
- Salt, to taste
- 1/4 cup raw almonds
- Zest from 1/2 an orange
Orange Vinaigrette
- Juice from 1/2 an orange
- 1 Tbsp extra virgin olive oil
- 1.5 tsp white wine vinegar
- 1 tsp honey
- 1/4 tsp garlic powder
- Salt + pepper, to taste
Preheat your oven to 350F.
Remove the peel and ends of a large beetroot. Cut into an even 8 chunks.
Remove the stalks, fronds, and any dirty outer peel of the fennel. Cut into 8 similarly-sized chunks, like the beetroot.
Place the chopped beet and fennel chunks onto a baking sheet and toss with olive oil and salt, using your hands. Spread the vegetables out evenly, allowing some room between each piece. Transfer the baking sheet to the oven for about 40 minutes, or until fork-tender and lightly browned.
While the beet and fennel are roasting, spread the raw almonds in an even layer on a separate baking sheet. Place them in the oven for the last 12 minutes on the timer, allowing them to toast. They should be lightly browned and fragrant when done. Remove from the oven along with the roasted veggies.
While the rest of the ingredients cook, wash the orange well and remove the zest from half the orange with a cheese grater or microplane. Set the zest aside – you’ll use it to sprinkle on top of everything.
Make the orange vinaigrette by squeezing the juice out of half the orange into a small bowl. Add the other dressing ingredients and whisk together well.
Transfer the roasted beet and fennel to a serving dish. Top with toasted almonds, orange zest, and drizzle the orange vinaigrette overtop. Serve immediately.
