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Preheat oven to 350 degrees. In a 7 x 11" baking dish arrange the beets. Combine the OJ, olive oil, salt, and pepper, pour over the beets. Cover the pan with aluminum foil. Roast the beets in the oven for 50-60 minutes or until tender. Remove the beets from the pan, let cool slightly and then peel while still warm. Reserve the liquid for the vinaigrette.
Cut each beet into 4 wedges. Marinate them in the vinaigrette for 30 minutes.
While beets marinate toast and crack the fennel seeds. Place them in a pan over a hot burner until they begin to darken in color. To crack press down on them with a wide blade or spoon.
You can serve the beets hot or cold. Assemble the beets on a plate and sprinkle with fennel and crumbled goat cheese and orange zest and freshly ground pepper.
BEET ORANGE VINAIGRETTE: whisk ingredients together in a bowl at least 15 minutes prior to use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 130 | ||
Calories from Fat: 49 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 167.4mg | 6 % | |
Potassium 552.8mg | 15 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 12.5g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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