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6 medium beets, ends trimmed
6 medium carrots, peeled
2 large fennel bulbs
4 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon honey
1 tablespoon Champagne vinegar
1/4 cup fresh flat-leaf parsley leaves, chopped
|Heat oven to 400° F. Wrap each beet in a separate sheet of aluminum foil.
Place directly on oven rack and roast for 1 hour. Meanwhile, halve the carrots
lengthwise, then cut them into 2-inch pieces. Cut each fennel bulb into eighths.
In a roasting pan, combine the carrots, fennel, 2 tablespoons of the oil,
3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and enough water
(about 3/4 cup) to measure 1/4 inch deep. Cover with foil and roast for 15 minutes.
Uncover and cook until tender, about 15 minutes more; let cool. Remove the
skin from the beets, place them on a cutting board lined with plastic wrap,
and cut into quarters. Transfer the vegetables to a platter. In a small bowl,
whisk together the honey, vinegar, and the remaining oil, salt, and pepper.
Drizzle the vinaigrette over the vegetables and sprinkle with the parsley.
Serve warm or at room temperature. |
NUTRITION PER SERVING|
CALORIES 120(40% from fat); FAT 6g (sat 1g); SUGAR 8g; PROTEIN 2g; CHOLESTEROL 0mg; SODIUM 400mg; FIBER 5g; CARBOHYDRATE 17g