Roasted Beets and Fennel

You guys, I am currently addicted to roasted golden beets with fennel and red onion. Like seriously. I am making up for lost time. See I gave up beets 4 years ago when I decided to do the starch free diet for the auto-immune disease I am fighting. I had pretty much cut out all varieties of beets from my diet, not realizing until this fall that the golden variety of beets are super low in “starch”. The carbohydrate content is likely the same as red beets, but the actual “starch” appears to be much less when I test with iodine. Hallelujah!!! Hello, beets!!

You want to know another benefit to yellow beets? When you roast them with other veggies they don’t stain the other veggies with dark red juice like the red beets do.  I also find the flavor of golden beets to be a bit sweeter and a little less “earthy” than red beets, (though I always liked the earthiness of red beets too).  Beets are a wonderful nutrient dense food, packed full of vitamins, fiber and are said to be great for contributing to great blood & heart health. ♥  So there are no excuses, get out there and eat your beets!!

And when I’ve got it, I love adding in kohlrabi to make this a fully starch-free fall dish. As there is generally no starch in kohlrabi, fennel, or red onions, nice huh! And if you really want a flavor explosion crumble on some soft goat cheese, my candied rosemary walnuts, flaked sea salt and get ready for a trip to flavor town!!

Roasted Beets and Fennel

  • 2 large golden beets
  • 1 bulb fennel
  • 1 small red onion
  • optional: 1 to 2 kohlrabi
  • 3 Tablespoons oil (avocado oil, olive oil, or coconut oil)
  • 2 pinches of sea salt
  • optional: 2 Tablespoon balsamic vinegar*
  • Optional Garnishes:  a little black pepper + 2 ounces soft goat cheese +  rosemary candied walnuts from my cookbook (For AIP: omit optional garnishes)
  1. Preheat oven to 425* F.
  2. Peel and chop beets. Slice fennel bulb. Peel and chop kohlrabi if using.
  3. Toss chopped beets and fennel in oil (and balsamic vinegar) and spread out on a baking sheet and put in the oven for 35 to 40 minutes, until soft.
  4. After putting beets in the oven, peel red onion and chop into medium sized pieces about 1/2″ by 1″.
  5. Red onions will cook much faster than the beets, so I usually add the onions in when there is 25 minutes left of cooking time. Feel free to add them in for the full 35 minutes if you like your onions a little burnt and crispy (which I actually like a lot too!)
  6. Remove veggies from the oven when the beets are soft and fully cooked. You can broil them for the last couple minutes to add some more color.
  7. This dish is ready to serve as it, or I sometimes top it with a little crumbled goat cheese, my candied walnuts and black pepper, and any fresh herbs I have on hand, including some of the green fennel fronds.
  8. Foodie Tip: If you beets came with the greens attached you can make light and crispy “beet greens chips” in the same way you make kale chips. I often toss the greens in oil with sea salt and cook them for 10 to 15 minutes in the oven while I preheat the oven, and prep the beets for cooking. They are nice for snacking on while you wait for the veggies to cook. Here is a basic beet green chip recipe.

*You can use white balsamic vinegar to keep the colors more vivid.

Shared at: Paleo AIP Recipe Roundtable + Real Food Fridays + Savoring Saturdays + Allergy Free Wednesdays

Roasted Beets with Fennel and Kohlrabi

19 thoughts on “Roasted Beets and Fennel

    1. Thanks Laurie!

      So far I have found golden beets at Whole Foods, Fred Meyer’s, Roth’s, and LifeSource Natural Foods. I hope you can find some easily too!

  1. I really like your site and your work. I’m curious about the source of your information about golden beets having less starch (do you mean carbohydrates?) than red beets. This information doesn’t seem logical. I apologize if this question seems rude.

    1. Hi Maggie,

      Here is the thing: All Starches are Carbohydrates. BUT All Carbohydrates are NOT Starches. Does that make sense? I have an autoimmune disease called ankylosing spondytlitis that flares up when I eat starches, but I can eat non starchy carbs no problem. Examples of carbohydrates that are NOT starchy are: dates, figs, maple sugar, honey, many berries, pineapple, melons, and golden beets. I published a Low Starch Cookbook and many of my readers follow me as they are also sensitive to STARCHES, but they can still have non-starchy Carbohydrates.

      I hope that makes sense? You can read more about the Low/No Starch Diet for Ankylosing Spondylitis here: http://www.kickas.org/asfood.shtml

      The way those of us who are sensitive to starches test our foods for “starch” is by dropping iodine on the sample of food. If there is starch in the food the iodine will turn dark black, but if there is no starch, the iodine will not change color. You can read more about this test here: http://www.sickopportunity.com/iodine-testing-food-for-starch/

      Thanks!!
      Andrea

    2. PS: To try and clarify this a little more, I do have a lot of “Low Carb” recipes on my website because most of my recipes for STARCH-FREE things like pancakes, waffles, breads, etc, are both STARCH-FREE AND LOW-CARB. The Low Carb Diet is WAY more popular than the STARCH-FREE diet, so I just tag the specific Low Carb recipes that are Low-Carb so those on Low-Carb Diets can enjoy them too. (But I did not tag this particular post “low carb” as beets do have carbohydrates.) But my main goal each day when it comes to foods is to avoid STARCH, as that is the biggest trigger for the autoimmune disease I have. And starch is a tricky thing to avoid, let me tell ya!!

  2. HI Andrea,
    This looks delicious and filled with health. Thanks for sharing on Real Food Fridays. Pinned & tweeted. Have a healthy happy blessed Thanksgiving!

  3. I made them the first time and roasted them in the oven with just some olive oil and sea salt and they were terrific. I tried them again tonight and they turned black while roasting. Any idea why?
    Thanks for sharing this recipe. It is so great to have another veggie to eat!

    1. Glad to hear you enjoyed the recipe!!

      But not sure how to answer your question, I mean if they came out terrific the first time, it sounds like you might have burned them the second time? If you add balsamic vinegar that can slightly darken them, but I haven’t ever had these beets turn out “black”. (You can also use white balsamic vinegar to prevent any color changes.) Do you think your had the oven set to the wrong temp and/or wrong cooking time when you made them the second time?

  4. This looks so good! Two of my favorites! I’m sharing this in my newsletter tomorrow under link love. Thanks for sharing this with us at Savoring Saturdays linky party! Hope to see you back again this Friday. Have a wonderful rest of the week!

  5. Just stopping by to let you know I’ll be featuring this at Savoring Saturdays linky party tomorrow. Hope you’ll be back to join us again.

  6. I was given some golden beets and fennel from a family member’s farm share. Totally clueless what to do with them. Thankfully, I found your recipe. Made it last night, using balsamic vinegarette, bc that was all I had. Turned out great!! My only mistake was that I didn’t notice my veggies were on the small side and so I should have used less coconut oil. I liked how this dish was simple, comforting, easy and delicious! A nice unique fall side dish ☺ Thank you for sharing!

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