Roasted Beet and Fennel Salad

1. 1

   Preheat the oven to 400.

2. 2

   In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil.

3. 3

   Season with salt and pepper.

4. 4

   Cover with foil and cook for about 40 minutes, or until tender.

5. 5

   Let cool slightly.

6. 6

   Discard the thyme.

7. 7

   In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper.

8. 8

   Cover with foil and bake for 15 minutes.

9. 9

   Uncover and bake for 15 minutes longer, or until tender and lightly browned.

10. 10

    Pour the beet juices into a bowl and whisk in the vinegar.

11. 11

    Add the beets, fennel wedges and fronds and season with salt and pepper.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.