After having met Michael Natkin, author of Herbivoracious, thanks to his publishers at Harvard Common Press, I really have a few found love for vegetables. Michael and a few other Chefs have changed my mind about eating more vegetarian dishes, as well as given me the confidence to try things out on my own – to mix it up!
I had no recipe for this, it was just a dish I’d been wanting to try, as I don’t really care for beets. I’ve had them prepared in restaurants and just loved them, but was afraid I wouldn’t be able to replicate the taste. I had dinner at the Four Season’s restaurant Trio during SXSW and Chef Grant MacDonald made a beets dish that made me want to lick the bowl!
I make this dish time and time again at home now, as it’s quick, easy and pairs well with any protein or simply and deliciously on its own. I hope you enjoy it as much as I do!
Here is the recipe/directions:
- 1 Butternut squash (medium size)
- 3-4 Golden beets
- 1 Fennel bulb
- Garlic olive oil
NoteGreat dish to make up for the work week!
- 1. Begin by cutting the butternut squash in half and removing the seeds. Next remove the skin from the outside of the squash (this can be done by either using a peeler or a knife). Once skin is fully removed, cut squash into medium-sized cubes.
- 2. Taking the golden beets, cutting off the beet stalk/greens. Next peel the beets and cut into medium size cubes. Last but not least, take the fennel bulb and remove the stalk, setting aside the foliage as you will use some of this when mixing the ingredients together before roasting. Slice the fennel bulb into 1" pieces.
- 3. Put all the ingredients together on a foil wrapped cookie sheet. Drizzle with garlic olive oil, lightly salt, pepper and add in fennel foliage. Roast at 325Â° for 40-50 minutes or until tender.