Roasted Beets and Warm Fennel Dressing

Ingredients:

• 3 medium beets (about 300 g), cut into 2.5 cm pieces.
• 2 medium fennel bulbs (about 300g), quartered lengthwise and very thinly sliced
• 0.5 cups lightly salted chicken broth
• 3 tbsp. l. olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons melted butter
• 0.5 tsp mustard
• 0.5 bunch of chopped green onions

Preparation:

1. Preheat oven to 220°C. Place fennel in a small bowl, cover with ice water, and set aside.
   
   Place the beets in a 3-quart casserole dish and toss with chicken broth, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few pinches of freshly ground pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil if the liquid remains to a depth of 1/2 inch or less, and add 1/2 cup warm water. Continue baking, uncovered, until the liquid is reduced by half and the beets are tender, 25 to 30 minutes.
2. Meanwhile, combine the vinegar, butter, remaining 2 tablespoons oil, and mustard in a measuring cup. Drain the fennel and toss with the vinegar mixture in a large bowl. Add the fennel to the beets, toss with tongs, and continue roasting until the fennel is crisp-tender, about 15 minutes.
   
   Remove the dish from the oven, toss the beets and fennel to coat with the sauce, and season with 0.25 teaspoon of salt and a few pinches of freshly ground pepper. Transfer to a serving dish and garnish with green onions.
   
   Recipe beets, baked with root vegetables and herbs.