Roasted Pickled Beets & Fennel Recipe
I added fennel and orange zest to my pickled beets. Start with a washed and trimmed fennel bulb and three or four beets. Steam the fennel for 10 minutes. then add to scrubbed beets in a baking dish. Sprinkle with salt and cover. Bake for an hour, or two, until a fork easily pierces the beets.
Once removed from oven & cooled, trim and peel the beets. Dice beets and fennel. Mix together with a splash of red wine vinegar & salt to taste. This is where I added orange zest. Let that all absorb and add a splash of olive oil.
From Alice Waters’ book, “The Art of Simple Food”
To eat with the beets, I steamed flash frozen Tilapia white fish in tin foil with olive oil, salt, dill, & green garlic. Wrapped up in “pockets” with tin foil, (a technique I learned from my stepmom, Lynn), they were baked at 375 for 40 minutes. Brown rice is served on the side.