Shushy10/23/13




This salad used 2 of my favorite vegetables and creates a yummy warm blend of flavors perfect for fall. The sweetness of the beets covers up the very licoricey taste of the fennel and elevates it to a whole new flavor! Don't forget to wear gloves while you peel the beets! They stain!






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #58572





















  • Shushy











INGREDIENTS













  • 4 beetspeeled and cute into ½ inch wedges










  • 2 thyme sprigs










  • 1 (2 Tbsp) water










  • 2 Tbsp evoo










  • 1 salt and freshly ground black pepper










  • 1 fennel bulb with fronds (bulb cut into ½ in wedges)










  • 1 (1 Tbsp) fronds










  • 1 tsp sherry vinegar










  1. Preheat oven to 400



  2. Toss the beets and thyme with the water and 1 tbsp of olive oil. season with salt and pepper. Place in pan and cover with aluminum foil and cook for about 40 mins. cool slightly and discard the thyme



  3. drizzle the fennel with the remaining 1 tbsp of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. then uncover and bake for 15 minutes until tender and lightly browned.



  4. Pour the beet juice into a bowl and whisk with vinegar. add the beets, fennel and fronds and season with salt and pepper. serve warm or at room temperature.















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