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Roasted Beets and Fennel with Horseradish Dressing

Ingredients

Conversions to European measurements can be found here!

For 4 people

2 pounds beets (green tops reserved)
1 pound fennel bulbs
1 cup pearl onions
1/4 cup olive oil
2 tablespoons horseradish
2 cups creme fraiche
1 lemon wedge

Procedure

Preheat the oven to 450

Trim the greens from the beets if they are still there. (Save the tops because you can make a yummy saute with them.) Peel the beet root using a vegetable peeler. Cut them into roughly 1 inch squares. Chop the fennel bulbls in to 1 inch squares also. Peel the outer, dry skins from the pearl onions.

Coat the vegetables in olive oil and place them into a shallow roasting pan. and place on a n upper rack of your oven. Allow to cook for about 45 minutes stirring occasionally to ensure that it cooks evenly.

To check for doneness you can use the fork test. When a fork slides easily in and out of a beet cube they are done.

When the beets are done remove them from the oven and set aside. Allow them to cool for 10-15 minutes before serving.

Horseradish Dressing

Combine the horseradish, creme fraiche, and lemon juice in a small bowl.

Serve the horseradish sauce alongside the beets.