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)
- Preheat oven to 425* F.
- Peel and chop beets. Slice fennel bulb. Peel and chop kohlrabi if using.
- 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.
- After putting beets in the oven, peel red onion and chop into medium sized pieces about 1/2″ by 1″.
- 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!)
- 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.
- 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.
- 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