READY IN ABOUT 1¼ hrs

Roasted Beets, Apples, and Fennel

Read Reviews (11)

"Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce." — Angelina

Directions

Preheat oven to 400 degrees F (200 degrees C).
Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well.
Roast in the oven for 1 hour or until the beets are tender.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 20, 2007

Husband loved it, I thought it was just ok. I rated this four stars for the ingredients, but it really deserves only three for execution. The combination of fennel, beets and apples along with the honey dijon is really, really good. Unfortunately, because beets and fennel are both very dense, the cooking time is way underestimated. Mine needed 15 minutes in the microwave after 45 minutes in a 450 degree oven. The last 15 minutes in the oven would never have cut it. I recommend either microwaving for 10-15 minutes, then roasting at 450 (not 400) for one hour, and/or slicing the beets and fennel rather thinly (don't quarter the beets) and leave the apples in quarters. Also, I would add an extra dollop of honey dijon dressing or mustard; after the long cooking time the vinegar in the dressing, plus the added vinegar, become the dominant taste. Finally, for ease of preparation, I placed the cut vegetables/fruit in a large ziploc bag, then coated them with the dressing and other ingredients, then turned them out into the roasting pan.

—BenevolentEmpress

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Most Helpful Critical Review

Oct 18, 2008

although the flavors marry beautifully, the texture wasn't pleasing to me. the beets were deliciously tender, but the apples turned to mush, and were contrasted by the slightly crunchy fennel. I made this for a family get-together, and no one liked it. i gave it a two, because i think i can work on this to make it work.

—trollmother

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14 Ratings

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Feb 08, 2008

Gave it four stars because of the ingredients... after reading the other reviews, modified and it came out superb! Sliced the beets and the fennels, cut the apples in small wedges, salt, peppered, used olive oil then I covered and baked for 45 minutes. Uncovered and browned for 15 and tossed it with the dijon mustard dressing last. Will add this to my company repertoire! A beautiful looking dish, sorry I didn't take a picture.

—Mimi Sardini

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Feb 13, 2008

"A winner!" was what my boyfriend said. I made the Honey Mustard Dressing I from this site minus the mayonnaise and used that in this recipe. I still have to get the roasting technique down, I tried cutting the beets and fennel very small but still ended up with slightly underdone beets and applesauce. I might try adding the beets first next time, then the fennel, and finally the apples to get them all done at the same time. Would have been a good idea to save some of the dressing for the end, will do it next time.

—MonaG

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Dec 01, 2010

I do love the beets, apple and fennel combination, however, i left out the extra vinegar and boiled the beets first. To keep the apples from turning into complete mush, I used 3 granny smith and 2 gala (bigger chunks) and the fennel was thinly sliced. You can also substitute balsamic vinegar and add a little dijon mustard to that and skip the dressing.

—Alda

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Nov 16, 2009

This is delicious! Make sure to cut the beets and fennel into smaller chunks than the apples. I added crumbled feta cheese to mine after serving...a great layer of flavor.

—staci

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Jul 25, 2008

I wasn't crazy about this. Used the tips from previous reviewers about cutting into smaller pieces and adding the dijon mustard dressing at the end. Found the taste to be a little strange and the beet juice colored everything else so it didn't look as nice as I'd expected. Probably won't make this again.

—Ellen_in_Ohio

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Nov 24, 2007

I wish I had taken a photo. This dish is delicious and beautiful. This is a great addition to any summer or fall party.

—Esmee

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Nutrition

Calories
229 kcal
11%

Carbohydrates
32.3 g
10%

Cholesterol
0 mg
0%

Fat
11.6 g
18%

Fiber
7.1 g
29%

Protein
2.4 g
5%

Sodium
529 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Beets, Apples, and Fennel

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 229
Calories from Fat: 105

% Daily Value *
Total Fat 11.6g 18 %
** Saturated Fat 1.7g 8 %
Cholesterol 0mg 0 %
Sodium 529mg 21 %
** Potassium 680mg 19 %
Total Carbohydrates 32.3g 10 %
Dietary Fiber 7.1g 29 %
Protein 2.4g 5 %
Sugars 19.4g
Vitamin A 4 %
Vitamin C 30 %
Calcium 7 %
Iron 48 %
** Thiamin 5 %
** Niacin 8 %
** Vitamin B6 8 %
** Magnesium 14 %
** Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.