Gin-roasted beetroot and fennel recipe

Name: Gin-roasted beetroot and fennel
Yield: Serves 6
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

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

Dairy-free
Vegan
Gluten-free
Vegetarian

Shop your ingredients

Tesco Organic Beetroot 450g
450g bunch raw organic beetroot, scrubbed and cut into 1cm wedges
£2.20
£4.89/kg
Tesco Fennel Each
2 fennel bulbs, trimmed and cut into 1cm wedges or slices, fronds reserved
£1.25
£1.25/each
Tesco Olive Oil 250Ml
1½ tbsp olive oil
£3.10
£12.40/litre
Tesco London Dry Gin 35cl
1½ tbsp gin
£7.50
£21.43/litre
Tesco Cider Vinegar 350Ml
2 tsp cider vinegar
£1.55
£4.43/litre
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
1 fresh rosemary sprig, leaves picked and finely chopped
£0.50
£25.00/kg

Method

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.
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.