Cubed Roasted Beets with Crisped Fennel

2 whole beets
1 bunch fennel
Mild Extra Virgin Olive Oil (EVOO)
Roasted Almond Oil


Peel and cube beets to desired size. Drizzle beets with EVOO, salt and pepper and roast at 400 degrees for about 20 to 30 minutes. Cool and drizzle with Roasted Almond Oil. Cut fennel in very think slices and fry in hot oil to crisp. Cool and top in beets.

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