Greens Cookery April 2016 - Page 20

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