Baked beets and warm dressing with fennel - Detailed recipes with photos.

Baked beets and warm dressing with fennel – a detailed recipe cooking.

The ruby red dish will become not just the main decoration the table. It is also rich in betalaines, red and yellow pigments, which act as antioxidants and bind free radicals (which can cause damage to body cells).

Nutrition value of one serving: (4 total) Calories 2one 0, total fat 16 g., saturated fats g., proteins 3 g., carbohydrates 15 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. 40 min Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3 medium beets (about 300 gr.), Cut into pieces of 2.5 cm.
2 medium fennel bulbs (approximately 300 gr.), cut lengthwise into four parts and very thinly sliced
0.5 tbsp. lightly salted chicken stock
3 tbsp. l olive oil
3 tbsp. l red wine vinegar
2 tbsp. l melted butter
0.5 tsp mustard
0.5 bunch chopped green onions

Recipes with similar ingredients: beets, fennel onion, wine vinegar mustard

Recipe preparation:

Preheat the oven to 220 ° C. Put in a small bowl fennel, fill with ice water and set aside. beets in a 3-liter baking dish and mix with chicken broth, 1 tbsp. l olive oil, 0.5 tsp salt and several a pinch of freshly ground pepper. Cover the pan with foil and bake 45 minutes. Remove foil if only 0.5 cm of fluid remains. or less, add 0.5 tbsp. warm water. Keep baking don’t closing, until the liquid decreases by half, and Beets will become tender, 25-30 minutes.
Meanwhile, in a measuring cup, mix vinegar, butter, the remaining 2 tbsp. l butter and mustard. Drain the fennel and mix with the vinegar mixture in a large bowl. Add fennel to beets, stir with tongs and continue to bake until fennel will not become gently crispy, about 15 minutes. Take out the dish from the oven, mix beets and fennel to coat with sauce, add 0.25 tsp. salt with a few pinches of freshly ground pepper. Transfer to serving dish and decorate with green onions. Recipe for beets baked with root vegetables and herbs.