Tuesday, June 26, 2012

Roasted Beet and Fennel Melange

I made this with everything fresh from the farmer's market:

3 beets, peeled and cut into chunks
2 apples, cored and cut into chunks
3 fennel bulbs, sliced thin
3 carrots, cut into chunks

Marinated in:
2 tbsps olive oil
1/4 c apple cider vinegar
1 tbsp agave
1 tsp dijon mustard
Salt and pepper

Bake at 400 degrees in a roasting pan until beets are soft (took about 1.5 hours)

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