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Prep Time:35 minsAdditional Time:1 hr 45 minsTotal Time:2 hrs 20 minsServings:6Yield:1 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hr 45 minsTotal Time:2 hrs 20 minsServings:6Yield:1 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr 45 mins
Additional Time:
1 hr 45 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:6
Servings:
6
Yield:1 cups
Yield:
1 cups
Jump to Nutrition Facts
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Ingredients
2poundssmall-to-medium beets
½cupwater
1tablespoonfennel seeds, toasted
2tablespoonsrice vinegar
1 ½teaspoonslemon juice
1 ½teaspoonswhole-grain mustard
1smallclove garlic, minced
½teaspoonhoney
¼teaspoonkosher salt
¼teaspoonground pepper
¼cupcanola oil
3tablespoonsextra-virgin olive oil
½cupfresh blueberries
Thinly sliced radishes & microgreens for garnish
DirectionsPreheat oven to 375 degrees F.Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.TipsTo make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.Equipment: Spice grinder or mortar and pestleOriginally appeared: EatingWell Magazine, June 2020
Directions
Preheat oven to 375 degrees F.Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.TipsTo make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.Equipment: Spice grinder or mortar and pestle
Preheat oven to 375 degrees F.
Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.
Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.
Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.
Tips
To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.
Equipment: Spice grinder or mortar and pestle
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)273Calories21gFat18gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
