Blood Orange Roasted Beets & Fennel
Prep time
Cook time
Total time
Roasted beets and fennel with balsamic vinegar, honey and blood oranges.
Serves: 4-6 as a side
  • 4-5 large beets, trimmed and scrubbed clean
  • 3 tablespoons olive oil
  • 1 small bulb of fennel, thinly sliced
  • juice and zest of 1 blood orange
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon chipotle chile powder (optional)
  1. Preheat your oven to 400 degrees F. After cleaning your beets, place each one in a small foil packet and rub with the olive oil. Close up the packets and roast the beets for 40-45 minutes, until fork tender. Open up the packets a bit so they come to room temperature, then once they are cool enough to handle, rub the beets with a paper towel or just your hands to remove the skins. You'll probably get beet stained hands from doing this (although a reader mentioned that rubbing your hands with olive oil prior to handling the beets can help), but I suggest embracing your new blood colored hands. It's fun! Just don't accidentally wipe your hand on your pants.
  2. Once the skins have been removed, cube the beets into bite-sized pieces. In a small bowl, whisk together the blood orange juice, zest, olive oil, balsamic vinegar, honey, salt and chipotle powder. Place the cubed beets and sliced fennel on a rimmed baking sheet, then toss with the balsamic mixture. Place the tray back into the oven and roast for an additional 10-12 minutes, until the fennel is tender. Garnish with a little sea salt and/or red pepper flakes and serve hot or cool and serve as a cold or room temperature salad.
Recipe by The Crepes of Wrath at