Every Tuesday afternoon in San Francisco’s ferry building, there is a farmer’s market. I love going to farmer’s markets because I like to support local farmers and businesses. Plus, their produce is super fresh and if you go at the right time, super cheap. I happen to arrive about 10 minutes before farmer’s market end, and this is the time when vendors are trying to get rid of their inventory, so they slash prices. So I was able to get beets and fennel among other produces on the cheap!
Beets and fennel together is an interesting combination, but I think it works well together. You get the sweetness of the beets while you get a slight bitter bite with the fennel. For those who haven’t tasted fennel before, it tastes a bit like licorice. But roasting both, ooh, just so divine. And not only that, they are super good for you.
Beets health benefits: http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-beet.html
Fennel health benefits: http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-fennel.html
In this recipe, I didn’t measure anything! It’s a salad and everything is based on taste.
- Fennel bulb
- Dried thyme
- Mixed greens
- Olive oil
- Red wine vinegar
- Salt and pepper
- Dijon mustard
Preheat the oven to 400F.
Put the fennel in another oven safe pan and drizzle olive oil over it. When the beets are done for the 20 minutes, put the fennel in with the beets and continue to roast for another 30 minutes. I did it this way so that both fennel and beets will be done at the same time.
Original recipe: http://flipcookbook.com/2010/09/roasted-beet-and-fennel-salad/