Local juice company Bensons Apple Juice asked me for a recipe using their lovely apple juice. The result was roasted beetroot and fennel with apple glaze. This dish can be served warm paired with quinoa for some protein for a main meal or as a side dish. It is also yummy cold on top of leafy greens and a sprinkle of feta and toasted seeds.
Beetroot is often overlooked as a vegetable, but it is one of my favourites, especially paired with Benson’s fabulous apple juice. If you are thinking about planting a veg plot this year, definitely include beetroot on your list of things to grow as it is very beginner friendly with satisfying results. If you need any other inspiration for cooking with beetroot or apple juice just ask.
Roasted Beetroot & Fennel with Apple Glaze
1 tbsp olive oil
200 ml Bensons Apple Juice
4 large beetroot
2 small fennel bulbs
2 large red onions
3 tbsp fresh basil
zest and juice of a lime
salt and pepper
Preheat oven to 220C/Gas Mark 8/ Fan 200C. Peel and chop beetroot into 1/2 inch pieces. Slice fennel in half lengthwise, remove the core and slice each half into four pieces. Peel and slice onions into half circle strips. Place prepared vegetables in a large roasting tray. Drizzle with olive oil and add apple juice. Season with salt and pepper. Toss to coat. Roast for 45 to 60 minutes or until beetroot is tender and the majority of the liquid is evaporated. Turn vegetables on the baking tray every 15 minutes. Remove from oven; add zest and juice of lime.
Toast walnuts on a baking tray, in the oven (180C/Gas Mark 5/Fan 160) for 5 minutes or until fragrant, careful not to burn. Let cool and then roughly chop. Remove stem from basil sprigs and stack leaves. Roll the leaves up and slice into thin strips. Place roasted vegetables in a serving bowl and garnish with toasted walnuts and slivered basil.