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Gin-roasted beetroot and fennel recipe

Gin-roasted beetroot and fennel

Created by The Tesco Recipes 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
  • Serves 6
  • Takes 45 mins
  • 80 calories / serving

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

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Each serving contains

Energy
335kJ 80.0kcal
4%
Fat
4g
low5%
Saturates
1g
low3%
Salt
0.2g
low4%
Sugars
6g
medium6%

of the Reference intake

Carbohydrate 6.3gProtein 1.7gFibre 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.
      • drinkware RFO

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