Roasted Beets With Fennel And Bonito Dressing

Name: Roasted Beets With Fennel And Bonito Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small or medium red beets, scrubbed; 1/2 cup olive oil, divided; 2 teaspoons kosher salt, plus more; 1 teaspoon aniseed or fennel seeds; 1/2 cup white wine vinegar; 1 tablespoon sugar; 1 small fennel bulb, halved lengthwise, very thinly sliced crosswise; 2 garlic cloves, smashed; 2 tablespoons unsalted butter; 1/3 cup bonito flakes; 2 teaspoons fresh lemon juice; 1 cup trimmed mature arugula

Servings: persons

2 pounds small or medium red beets, scrubbed
1/2 cup olive oil, divided
2 teaspoons kosher salt, plus more
1 teaspoon aniseed or fennel seeds
1/2 cup white wine vinegar
1 tablespoon sugar
1 small fennel bulb, halved lengthwise, very thinly sliced crosswise
2 garlic cloves, smashed
2 tablespoons unsalted butter
1/3 cup bonito flakes
2 teaspoons fresh lemon juice
1 cup trimmed mature arugula

1
["Preheat oven to 425u00b0F. Toss beets with 1 Tbsp. oil in an 8x8"" baking dish; season with salt. Add 1/4 cup water and cover tightly with foil. Roast beets, shaking once, until a knife slips easily through flesh, 60-75 minutes. Let cool slightly, then rub off skins with paper towels. Using 2 forks, tear beets into large pieces; toss in a large bowl with 2 Tbsp. oil.", "Meanwhile, toast aniseed in a small saucepan over medium heat, tossing often until fragrant, about 3 minutes. Add vinegar, sugar, 2 tsp. salt, and 1 cup water. Increase heat to medium-high and bring to a simmer, stirring to dissolve sugar and salt, about 4 minutes. Remove from heat and let steep 20 minutes. Place fennel in a small bowl and strain brine over. Cover and chill until cold, about 2 hours.", "Cook garlic, butter, and 1/4 cup oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes. Stir in bonito flakes and transfer to a blender. Puree until only a few flecks of bonito remain.", "Prepare a grill for medium heat. Grill beets, turning occasionally, until lightly charred, about 5 minutes. Transfer back to bowl; toss with bonito dressing and lemon juice and season with salt.", "Toss arugula and remaining 1 Tbsp. oil in a medium bowl; season with salt. Grill until lightly charred in spots, about 30 seconds. Transfer back to bowl.", "Arrange beets on a platter and top with arugula and drained pickled fennel."]

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds small or medium red beets, scrubbed, 1/2 cup olive oil, divided, 2 teaspoons kosher salt, plus more, 1 teaspoon aniseed or fennel seeds, and more.

Yes, Roasted Beets With Fennel And Bonito Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!