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Gin-roasted beetroot and fennel recipe
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A simple dressing of gin, olive oil and cider vinegar takes roasted beetroot and fennel to new heights in this pretty side dish. This is a stunning addition to any Sunday roast or Christmas dinner, or you could stir the veg through grains and leaves for an easy warm salad. See method
Ingredients
- 450g bunch raw organic beetroot, scrubbed and cut into 1cm wedges
- 2 fennel bulbs, trimmed and cut into 1cm wedges or slices, fronds reserved
- 1½ tbsp olive oil
- 1½ tbsp gin
- 2 tsp cider vinegar
- 1 fresh rosemary sprig, leaves picked and finely chopped
Each serving contains
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Energy
335kj
80kcal
4%
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Fat
4g
5%
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Saturates
1g
3%
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Sugars
6g
6%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 6.3g
Protein 1.7g
Fibre 3.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the beetroot and fennel with the oil, gin and vinegar in a baking tray; season.
- Spread out into a single layer, then roast for 30 mins, tossing halfway, or until softened. Sprinkle over the chopped rosemary and roast for a final 5 mins before serving. Any leftovers will keep for up to 3 days in an airtight container in the fridge.
See more Roast side dishes
