HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Cookbook

 

Roasted Beets with Fennel Oil

 
Roasted Beets with Fennel Oil

Fennel seed's licoricelike flavor complements the candy-sweet young beets you can find at the farmers' market in late spring and early summer. To capture the flavor, I crush the seeds in a mortar, then heat them gently in olive oil just until they impart their fragrance. The strained oil makes the beets glisten, and the subtle fennel flavor is captivating. For a particularly beautiful salad, try to buy small red and golden beets. Their tops will probably still be attached; if they are perky, you know the beets were just pulled. Save the greens, steam them, and dress them with olive oil and lemon.

Serves 4

3/4 teaspoon fennel seeds, crushed in a mortar or spice grinder
2 tablespoons extra virgin olive oil
1-1/2 pounds small beets, preferably a mix of red and golden (see note)
1 tablespoon sherry vinegar
1 tablespoon thinly sliced fresh chives, optional

Heat fennel seeds and olive oil in a small skillet over low heat until oil is fragrant with fennel, about 5 minutes. Cool, then strain through a sieve.

Preheat oven to 375 degrees F. If greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish and add 1/4 cup water. Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40 to 45 minutes.

Cool slightly, then peel. Cut into quarters or, if very small, in half. Toss with strained oil and sherry vinegar. Season with salt. Transfer to a serving bowl or platter and top, if desired, with chives.  

Note: If using both red and golden beets, bake them separately or the red will stain the golden ones. Dress them in separate bowls, using half the oil and vinegar for each. Serve them alongside each other, in separate mounds.

 

Fresh From the Farmers' Market
by Janet Fletcher
Chronicle Books
1997; $19.95 paperback
Recipes and photos reprinted by permission.

 

Fresh From the Farmers' Market

Recipes

 
Kitchen Gypsy

Copyright © 1998—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.