This is a delicious summer side dish. I think the key ingredient is not the herbs, but the mustard. We first made this at the beach and I recall my dad saying that this was the only time he has had beets except for out of a can at Thanksgiving. A lot of people are intimidated by beets, but they are missing out.
Ingredients include: beets, fennel, dijon mustard, chives, vermouth, lemon juice and tarragon
You can find the full recipe here, from chow.com.
Tags: Beets, Fennel
Fennel has made it’s way to the local section of our farmers’ market.
And tonight, we discovered a very tasty way to eat it: roasted. Using the bulb, we quartered it, tossed it in a sauce made of garlic, olive oil, red wine vinegar, dijon mustard, salt, pepper and nutritional yeast, and roasted it for about 30 minutes at 425. It was sweet, tangy and absolutely delicious.
And using the stalks (minus the fronds, which are the frilly part), I also made a split pea, fennel and leek soup with spinach. A healthy, filling, 13 g. protein with only 2 g. of fat main dish. Both recipes are from the March issue of Vegetarian Times.
Tags: Fennel, Split Peas