Roasted beets are natures “candy” vegetable. Yes, I did say candy, but it’s not actual candy, just a sweet vegetable that your kids will love!

Roasting beets, as with most vegetables brings out their natural sweetness. Makes them a lovely treat for everyone to enjoy.

Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas).  Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.

A single serving of  beets can boost your  energy and lower your blood pressure. …Beets taste sweet, but a cup of cooked beets contains only 60 calories and is full of fiber. … A single small serving (70 ml) of beetroot juice reduced resting blood pressure by 2%. Such a lovely vegetable to enjoy.

Beets contain high amounts of boron, which is directly related to the production of human sex hormones. That is one reason ancient Romans used them medicinally as an aphrodisiac. Hmm, not a bad salad to serve for a romantic evening meal. Wink, Wink. Enjoy!

Roasted Beet, Fennel & Orange Salad with Champagne Vinegar Dressing

Ingredients: Serves 2
4 medium beets , use red and white beets
1 teaspoon olive oil
kosher salt and freshly ground pepper
1/2 small fennel bulb (with fronds attached if possible – chop a few tablespoons of the fronds for garnish)
1 orange, peeled and sectioned reserving 1 tablespoon of the juice for the dressing
4 cups arugula, washed
1/2 cup Champagne Orange Vinaigrette, recipe follows

Preheat the oven to 400 degrees. Wash the beets and trim the tops and root ends. Peel each beet with a vegetable peeler and cut in half.  You can use gloves to protect your hands from turning red from the beets. Toss the beets with olive oil and season with salt and pepper. Place on a foil lined rimmed baking sheet and roast for 45 minutes, turning halfway through cooking time. Beets are done when fork  tender. Set aside to cool.

Halve the fennel bulb lengthwise and cut out the inner core. Thinly slice into strips. Combine the beets, orange sections, and fennel  in a bowl and toss with 1/4 cup the vinaigrette. Taste and season with salt and pepper if needed. In a separate bowl, toss the arugula with the remaining quarter cup of vinaigrette and season with a bit of salt. To plate, divide the arugula among two plates, scatter the orange sections, beet, and fennel mixture over the top of the arugula and garnish with chopped fennel fronds.

Champagne Orange Vinaigrette
Makes about 3/4 cup

Ingredients:

1 tablespoon champagne vinegar
1 tablespoon fresh orange juice from the orange you sectioned
1/2 tablespoon honey
1/2 cup extra virgin olive oil
salt and pepper, to taste

In a small bowl, whisk the vinegar, juice, and honey until combined. Gradually add the olive oil in a thin stream, whisking until thoroughly emulsified. Taste and adjust seasoning with salt and pepper. The vinaigrette will keep in the refrigerator for up to 1 week.