Great colour and taste combination to accompany roast meat!
For 6
6 whole beets
3 large fennel bulbs
3 small purple onions quartered
about 6 garlic cloves cut into thin slices
S+P
olive oil
Oven at 200C/180C fan
Wash but do not peel the beets, cut the stalks and roots off.
Coat in olive oil and roast for 1 hour (use a large traythat will hold the fennel and onions too eventually).
Clean the fennel heads, cut off the feathery heads and a slice of the foot. Slice thinly into vertical slices (about 5-6 per bulb).
Steam them for about 10 mins.
Take out the beets and using gloves, slough off the skins (should come off easily). Cut into thick slices. return to the tray, add the sliced fennel, garlic and onions, turning them all to coat with olive oil. Season generously with salt and pepper.
Roast for about 25 mins.
For 6
6 whole beets
3 large fennel bulbs
3 small purple onions quartered
about 6 garlic cloves cut into thin slices
S+P
olive oil
Oven at 200C/180C fan
Wash but do not peel the beets, cut the stalks and roots off.
Coat in olive oil and roast for 1 hour (use a large traythat will hold the fennel and onions too eventually).
Clean the fennel heads, cut off the feathery heads and a slice of the foot. Slice thinly into vertical slices (about 5-6 per bulb).
Steam them for about 10 mins.
Take out the beets and using gloves, slough off the skins (should come off easily). Cut into thick slices. return to the tray, add the sliced fennel, garlic and onions, turning them all to coat with olive oil. Season generously with salt and pepper.
Roast for about 25 mins.
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