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Gin-roasted beetroot and fennel recipe

Gin-roasted beetroot and fennel recipe

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Created by The Tesco Real Food team

A simple dressing of gin, olive oil and cider vinegar takes roasted beetroot and fennel to new heights in this pretty side dish. This is a stunning addition to any Sunday roast or Christmas dinner, or you could stir the veg through grains and leaves for an easy warm salad. See method

Ingredients

  • 450g bunch raw organic beetroot, scrubbed and cut into 1cm wedges
  • 2 fennel bulbs, trimmed and cut into 1cm wedges or slices, fronds reserved
  • 1½ tbsp olive oil
  • 1½ tbsp gin
  • 2 tsp cider vinegar
  • 1 fresh rosemary sprig, leaves picked and finely chopped

Each serving contains

  • Energy

    335kj
    80kcal     4%

  • Fat

    4g 5%

  • Saturates

    1g 3%

  • Sugars

    6g 6%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 6.3g Protein 1.7g Fibre 3.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the beetroot and fennel with the oil, gin and vinegar in a baking tray; season. 
  2. Spread out into a single layer, then roast for 30 mins, tossing halfway, or until softened. Sprinkle over the chopped rosemary and roast for a final 5 mins before serving. Any leftovers will keep for up to 3 days in an airtight container in the fridge.

See more Roast side dishes

drinkware RFO

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