Roast beetroots, apples and fennel

    1 hour 20 min

    This side dish has the perfect balance of flavours and textures. Earthy beetroots, sweet apples and fragrant fennel are tossed with a honey mustard dressing, then roasted to perfection. It's great with roasted chicken, turkey or pork. Try it at your next Sunday lunch or Christmas dinner.

    25 people made this

    Serves: 6 

    • 5 medium beetroots, peeled and quartered
    • 5 apples, cored and chopped
    • 2 heads fennel, trimmed and thickly sliced
    • 175g honey and mustard salad dressing
    • 4 tablespoons apple cider vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon sea salt
    • ground black pepper, to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place the beetroots, apples and fennel in a large roasting tin. In a small bowl, mix together the honey and mustard salad dressing, apple cider vinegar, olive oil, salt and pepper. Pour the dressing mixture over the beetroots, apples and fennel and mix well.
    3. Roast in the oven for 1 hour or until the beetroots are tender.

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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    Loved this Angelina! Will definately make again. We live in France and I couldn't find the dressing so I made it with a rough teaspoon of Dijon mustard a large squirt of honey and it worked very well. Thank you  -  17 Jan 2012


    Husband loved it, I thought it was just ok. I rated this four stars for the ingredients, but it really deserves only three for execution. The combination of fennel, beets and apples along with the honey dijon is really, really good. Unfortunately, because beets and fennel are both very dense, the cooking time is way underestimated. Mine needed 15 minutes in the microwave after 45 minutes in a 450 degree oven. The last 15 minutes in the oven would never have cut it. I recommend either microwaving for 10-15 minutes, then roasting at 450 (not 400) for one hour, and/or slicing the beets and fennel rather thinly (don't quarter the beets) and leave the apples in quarters. Also, I would add an extra dollop of honey dijon dressing or mustard; after the long cooking time the vinegar in the dressing, plus the added vinegar, become the dominant taste. Finally, for ease of preparation, I placed the cut vegetables/fruit in a large ziploc bag, then coated them with the dressing and other ingredients, then turned them out into the roasting pan.  -  20 Apr 2007  (Review from Allrecipes US | Canada)


    Gave it four stars because of the ingredients... after reading the other reviews, modified and it came out superb! Sliced the beets and the fennels, cut the apples in small wedges, salt, peppered, used olive oil then I covered and baked for 45 minutes. Uncovered and browned for 15 and tossed it with the dijon mustard dressing last. Will add this to my company repertoire! A beautiful looking dish, sorry I didn't take a picture.  -  08 Feb 2008  (Review from Allrecipes US | Canada)