Name: Beets with Fennel
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 8 beets, peeled and cut into small wedges; 6 cloves garlic, peeled; 2 tbsp (30 ml) olive oil; 1 tbsp fennel seeds; 1 1/2 tsp (7.5 ml) celery salt; 1 tbsp tarragon leaves, chopped

Note from Ricardo

Beets used to always be dark red, but today we can find white, golden-yellow and even candy-striped beets at the grocery store. But which beet is best in the kitchen? It depends! For an even cooking, red beets are firmer to the bite and less sweet than golden-yellow beets, which win for flavour, in my opinion. In addition, golden-yellow beets retain their beautiful colour when cooked, which is not the case for candy-striped beets. To maintain their spectacular appearance, candy-striped beets are best served raw in salads.

Beets with Fennel

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Note from Ricardo

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