Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well.

  • Roast in the oven for 1 hour or until the beets are tender.

Nutrition Facts

229 calories; 2.4 g protein; 32.3 g carbohydrates; 0 mg cholesterol; 529 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2007
Husband loved it, I thought it was just ok. I rated this four stars for the ingredients, but it really deserves only three for execution. The combination of fennel, beets and apples along with the honey dijon is really, really good. Unfortunately, because beets and fennel are both very dense, the cooking time is way underestimated. Mine needed 15 minutes in the microwave after 45 minutes in a 450 degree oven. The last 15 minutes in the oven would never have cut it. I recommend either microwaving for 10-15 minutes, then roasting at 450 (not 400) for one hour, and/or slicing the beets and fennel rather thinly (don't quarter the beets) and leave the apples in quarters. Also, I would add an extra dollop of honey dijon dressing or mustard; after the long cooking time the vinegar in the dressing, plus the added vinegar, become the dominant taste. Finally, for ease of preparation, I placed the cut vegetables/fruit in a large ziploc bag, then coated them with the dressing and other ingredients, then turned them out into the roasting pan. Read More
(54)

Most helpful critical review

Rating: 2 stars
10/19/2008
although the flavors marry beautifully the texture wasn't pleasing to me. the beets were deliciously tender but the apples turned to mush and were contrasted by the slightly crunchy fennel. I made this for a family get-together and no one liked it. i gave it a two because i think i can work on this to make it work. Read More
(12)
25 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/20/2007
Husband loved it, I thought it was just ok. I rated this four stars for the ingredients, but it really deserves only three for execution. The combination of fennel, beets and apples along with the honey dijon is really, really good. Unfortunately, because beets and fennel are both very dense, the cooking time is way underestimated. Mine needed 15 minutes in the microwave after 45 minutes in a 450 degree oven. The last 15 minutes in the oven would never have cut it. I recommend either microwaving for 10-15 minutes, then roasting at 450 (not 400) for one hour, and/or slicing the beets and fennel rather thinly (don't quarter the beets) and leave the apples in quarters. Also, I would add an extra dollop of honey dijon dressing or mustard; after the long cooking time the vinegar in the dressing, plus the added vinegar, become the dominant taste. Finally, for ease of preparation, I placed the cut vegetables/fruit in a large ziploc bag, then coated them with the dressing and other ingredients, then turned them out into the roasting pan. Read More
(54)
Rating: 4 stars
02/08/2008
Gave it four stars because of the ingredients... after reading the other reviews modified and it came out superb! Sliced the beets and the fennels cut the apples in small wedges salt peppered used olive oil then I covered and baked for 45 minutes. Uncovered and browned for 15 and tossed it with the dijon mustard dressing last. Will add this to my company repertoire! A beautiful looking dish sorry I didn't take a picture. Read More
(43)
Rating: 4 stars
02/13/2008
"A winner!" was what my boyfriend said. I made the Honey Mustard Dressing I from this site minus the mayonnaise and used that in this recipe. I still have to get the roasting technique down I tried cutting the beets and fennel very small but still ended up with slightly underdone beets and applesauce. I might try adding the beets first next time then the fennel and finally the apples to get them all done at the same time. Would have been a good idea to save some of the dressing for the end will do it next time. Read More
(35)
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Rating: 4 stars
12/01/2010
I do love the beets apple and fennel combination however i left out the extra vinegar and boiled the beets first. To keep the apples from turning into complete mush I used 3 granny smith and 2 gala (bigger chunks) and the fennel was thinly sliced. You can also substitute balsamic vinegar and add a little dijon mustard to that and skip the dressing. Read More
(15)
Rating: 5 stars
11/16/2009
This is delicious! Make sure to cut the beets and fennel into smaller chunks than the apples. I added crumbled feta cheese to mine after serving...a great layer of flavor. Read More
(14)
Rating: 2 stars
10/19/2008
although the flavors marry beautifully the texture wasn't pleasing to me. the beets were deliciously tender but the apples turned to mush and were contrasted by the slightly crunchy fennel. I made this for a family get-together and no one liked it. i gave it a two because i think i can work on this to make it work. Read More
(12)
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Rating: 3 stars
07/25/2008
I wasn't crazy about this. Used the tips from previous reviewers about cutting into smaller pieces and adding the dijon mustard dressing at the end. Found the taste to be a little strange and the beet juice colored everything else so it didn't look as nice as I'd expected. Probably won't make this again. Read More
(8)
Rating: 5 stars
11/24/2007
I wish I had taken a photo. This dish is delicious and beautiful. This is a great addition to any summer or fall party. Read More
(6)
Rating: 4 stars
09/12/2008
Yery tasty and colourful. Read More
(4)