Side Dishes

August 11, 2021

Citrus Roasted Beets & Fennel

Beets are a vegetable I used to hate. I thought they tasted like dirt. Now I love them. It’s always a good idea to periodically taste foods we once hated. Our taste buds change, and you never know, you may end up loving something you once hated like me. This dish is topped with goat cheese, drizzled honey, and toasted almonds. It would make a great appetizer on date night or when you want to impress guests. It’s easy but delicious. I recommend peeling and cutting the beets with gloves on to avoid getting pink hands.

Citrus Roasted Beets & Fennel

Beets and goat cheese are a pair made for each other. This version includes roasted fennel, which adds a new flavor profile and makes the dish even better.



  • 1 large fennel bulb- cut into quarters, and then each piece cut in half to make more of a square shape
  • 2 large beets- ends cut, peeled, cut into 8ths, and then cut in half to make a square shape
  • 1 T olive oil
  • 1 orange, zested, and juiced
  • 1 garlic clove, minced
  • 1 tsp white wine vinegar
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 3 T sliced almond, toasted
  • 2oz goat cheese, crumbled
  • honey, for drizzling before serving

  1. Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
  2. In a small bowl, whisk the olive oil, orange juice and zest, garlic, vinegar, sea salt, and pepper.
  3. Toss olive oil mixture with the beets and fennel. Pour the beets, fennel, and olive oil mixture onto the sheet pan in a single layer with space between each piece. Place in the oven and roast for 60-65 minutes.
  4. The beets should be fork tender when they are done. Place the beets and fennel on a plate.
  5. Top with almonds, goat cheese, and drizzle honey.


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