Roasted Beet and Fennel Salad w/Tarragon Vinaigrette

Dear Beets,

I can't quit you, but to be fair, I'm not really trying.


4 large beets
1 small fennel bulb w/fronds

1/4 c olive oil
2 tbsp water
2 tbsp sherry vinegar
3 tbsp freshly chopped tarragon
salt and pepper, to taste
  1. Preheat dat oven to 375; pop those beets in there and let them cook until those babies are tender. Pull them out and put them in time out so they can cool down. When all is good, peel the skin off and cut them into wedges. 
  2. Slice up your fennel bulb and chop up a handful of the fronds.
  3.  Whisk together the remaining ingredients (oil-salt and pepper). Combine everything. Eat.


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