Reviewed: Nov. 29, 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.

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8 users found this review helpful

Reviewer:

Alda

Reviewed: Oct. 6, 2010

This was not spectacular at all. The consistencies and flavors of these ingredients did not meld. I just picked out the beets from the soggy apple mush and left the fennel. Strange recipe.

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2 users found this review helpful

Reviewer:

Julie Wilezol

Reviewed: Nov. 13, 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.

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10 users found this review helpful

Reviewer:

staci

Reviewed: 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.

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11 users found this review helpful

Reviewer:

trollmother

Cooking Level: Intermediate

Reviewed: Sep. 12, 2008

Yery tasty and colourful.

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Reviewer:

Robyn

Reviewed: 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.

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8 users found this review helpful

Reviewer:

Ellen_in_Ohio

Reviewed: 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.

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27 users found this review helpful

Reviewer:

MonaG

Cooking Level: Intermediate

Home Town: Graniteville, Vermont, USA

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 8, 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.

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29 users found this review helpful

Reviewer:

Mimi Sardini

Cooking Level: Expert

Reviewed: 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.

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6 users found this review helpful

Reviewer:

Esmee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 13, 2007

it was okay...not all that great. my oven kinda killed it i think, the apples and the fennal dried. the ingredents seemed good but perhaps a difrent cooking methood would do well.

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4 users found this review helpful