When I say festive recipes, this may be the one I am talking about. The roasted beets and pomegranate glaze create a brightness that will stand out on your holiday table! And the roasted fennel plays best supporting actor in this cast. It’s mellow anise flavor adds warmth and texture to the other flavors. The best part about this recipe is it is not complicated. The most difficult thing is seeding the pomegranate, and a simple internet search will lead you to some great how- to videos. And you can roast the vegetables ahead of time and reheat during the preparation of the glaze. This will save room in your oven for your main course. Love this recipe and add it your repertoire for your holiday dinner.
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Festive Roasted Beets and Fennel in a Simple Pomegranate Glaze
Ingredients
Instructions
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Trim beets and wash well, reserving greens for later use.
Toss beets in 1 tablespoon of olive oil and salt and place in glass casserole.
Roast beets in 350 degree oven for 45 minutes or until tender.
When tender remove beets from oven and set aside to cool.
When cool enough to handle peel beets slipping them from their skins or scraping with a paring knife.
Cut beets in wedges and set aside.
Wash beet greens and remove stems.
Blanch greens in boiling salted water. Drain and plunge in ice water to shock. Squeeze out excess water, chop, and set aside.
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Wash and trim fennel bulbs, halve and remove core.
Cut each halve into 6 to 8 wedges.
Toss in olive oil and salt and place on parchment lined sheet pan.
Roast in 350 degree oven for 45 minutes, or until tender.
Remove from oven and set aside.
The vegetables can be roasted in advance, and reheated in the glaze when it is time to serve. -
Add pomegranate juice to large saute' pan and bring to simmer on medium heat.
Add shallot and agave nectar and reduce by half.
Add beets and fennel to pan and reduce heat to low.
Add beet greens.
Gently stir vegetables until heat thoroughly.
Toss vegetables with pomegranate seeds, chopped parsley, and salt and pepper to taste.
