INGREDIENTS serves 2-3, easily doubled and stored

3 medium sized beets with their greens (see shortcut in notes below)

3 tbsps. extra virgin olive oil
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1 clove garlic, thinly sliced
1 bay leaf (we have a tree in our back yard, but you can use dried!) 
2 tbsps. red wine vinegar

1/4 small red onion, very thinly sliced
1/2 fennel bulb, cored, and very thinly sliced
1 small orange, peeled, quartered and thinly sliced
salt and pepper

PROCESS

Preheat oven to 425. Cut the stems and greens off the beets and reserve for the salad. Place the beets in a shallow baking dish, add water to come half way up the beets, and cover tightly.  Bake until very tender, 60 – 75 minutes, depending on the size of the beets. Remove from oven, let cool until still warm but able to be handled, then rub the skin off. I like to do this just holding them under cold running water in the sink.  Pat dry, half vertically, thinly slice (or cut into chunks and lightly smash with the side of a large knife), and place in a bowl.  See below for skipping this part entirely!

Heat oil, spices, garlic, and bay leaf in a small skillet over medium heat and cook, swirling pan, until oil is sizzling and spices are fragrant, about 3 minutes.  Pour the warm oil over the beets, add the vinegar, and toss to combine.  Season with salt and pepper, and let cool.  These are great on their own and can be kept chilled for a week.  Or you can use them in the salad above.

For the salad, thinly slice the beet greens crosswise, add them to the beets along with the fennel, red onion, and orange. Slicing the orange over the bowl is nice so some of the juice mingles in. Salt and pepper to taste.

NOTES:

Most grocery stores sell beets already roasted so you can skip that part and go to the marinade. Of course, you won’t have the greens for the salad, but the salad is lovely without or you can add baby spinach, arugula, or mixed greens instead.

If you want to eat this over a few days, add the greens you want as you go.

Subsitute apple for orange instead if you’d like, or add some sliced kalamata olives to the version with orange.

I’d love to know what you think!

May your days be truly delicious and satisfying!

Laura