Roasted Fennel & Beets
1 bunch Red Dog Farm beets, greens removed (save for another use) and cut into 1/4 inch thick wedges
1 Red Dog Farm fennel bulb, trimmed and sliced into 1/4 inch thick wedges
1 teaspoon fennel seeds
Salt and pepper
3 1/2 tablespoons olive oil
Fronds from 1 bulb Red Dog Farm fennel, finely chopped
3 tablespoons minced parsley
1 clove Red Dog Farm fresh garlic, minced
2 teaspoons lemon zest
Coarse sea salt
Preheat the oven to 425. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast in the oven until tender and golden brown, about 35-40 minutes. Toss the veggies halfway through cooking.
While the veggies roast, prepare the seasonings: In a small bowl mix together the fennel fronds, minced parsley, garlic, lemon zest and a hefty pinch of coarse sea salt. Set aside.
Remove the veggies from the oven and toss with the seasonings. Serve warm or at room temperature.