Roasted Beets with Warm Fennel Vinaigrette

1. 1

   Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.

2. 2

   Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper.

3. 3

   Cover the dish with foil and bake for 45 minutes.

4. 4

   Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water.

5. 5

   Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.

6. 6

   Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup.

7. 7

   Strain the fennel and toss with the vinegar mixture in a large bowl.

8. 8

   Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes.

9. 9

   Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper.

10. 10

    Transfer to a serving bowl and garnish with the chives.

* Per serving · 4 servings · Values may vary.