Kale
Vichyssoise
Chioggia Beets with
Fennel & Orange
Chioggia Beets with Fennel & Orange
Brighten your table and your tastebuds with this sweet
orange and fresh fennel dish.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 5 servings
Preparation
Ingredients
beets into 1/8 inch rounds.
1. Remove roots and tops from each beet. Slice
½ pound Chioggia beets
1 large fennel bulb
1/3 cup orange juice
1 tablespoon orange zest
2 tablespoons brown sugar
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
½ red onion, thinly sliced
1 tablespoon fennel fronds
Freshly cracked black pepper
2. Cut stems from fennel bulb and discard. Save
fennel fronds for garnish. Slice fennel bulb in half
and cut out the core and discard. Thinly slice bulb
into 1/8 inch thick pieces. Reserve the other half of
fennel bulb for another use.
3. Bring orange juice, zest, brown sugar, vinegar and
salt
to a boil in a large skillet. Reduce heat to a simmer
and add beets, fennel and red onion. Cook for 2
minutes, stirring occasionally.
4. Transfer mixture to a serving platter and garnish
with fennel fronds and freshly cracked black pepper.
Cook’s Note: Chioggia beets don’t bleed as much during cooking as compared to red beets.You can
substitute red beets for the Chioggia beets in this recipe if desired.
Nutrition Facts for one serving: 70 calories; 0g total fat; 0g saturated fat; 0mg cholesterol;
170mg sodium; 16g carbohydrates, 2g fiber; 1g protein