Roasted Beets and Fennel

Fennel
  • 1-2 fennel bulbs, stalks trimmed, quartered, cored, and sliced
  • 1 pound beets, peeled and diced
  • 2-3 TBLS olive oil
  • Salt and pepper
  • Optional garnish: chopped fennel fronds, balsamic vinegar, goat cheese or feta, chopped walnuts

Preheat oven to 425 degrees. Mix all ingredients except optional garnish. Spread on baking sheet in an even layer. Roast approx. 30-45 min., until beets are tender. Top with garnish of choice. Serve hot.