Baked Beets with Fennel
Makes 3-4 servings
2 large beets
1 fennel bulb
2 tablespoons coconut oil or butter
Sea salt and freshly ground black pepper, to taste
Preheat oven to 375 degrees.
Peel the beets with a vegetable peeler and chop into 1-inch cubes. Chop the tops (fronds) off the fennel bulb and slice the bulb into 1/4-inch strips. Cut the orange into 1/2-inch pieces.
Melt the coconut oil or butter and pour over the beets, fennel and orange pieces and toss to coat all the pieces with the oil. Spread evenly in a baking sheet, sprinkle with salt and pepper, and bake for 45-50 minutes or until the beets are fork-tender.
From Practical Paleo