About this recipe: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.
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
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 200 C / Gas 6.
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.
Roast in the oven for 1 hour or until the beetroots are tender.
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