Fresh Beets with Fennel

Super easy, and absolutely delicious as a side dish when the weather starts turning cooler.

For 6


6 Beets
2 - 4 Fennel Bulbs (depending on size)
1 Onion
Juice from 1 Lemon
1/3 Cup White Wine
2 T Maille's Whole Grain Dijon Mustard
2 T Olive Oil
2 T Butter
Black Pepper


Bring a pot of water to a boil. Peel your beets, and put them into the boiling water. You'll want to let them cook for about 15 - 20 minutes (when a knife easily goes into them). Once they've cooked, drain them and set them aside to cool.

Cut your onion in half, and cut those halves into slices. Do the same with your fennel and your beets.

Put your olive oil and butter into a medium stock pot and set it over medium heat. Add in your onion, fennel, salt, and pepper, and cook for 5 minutes.

After 5 minutes, add in your white wine, mustard, and lemon juice.

After another 5 minutes, add in your beets.

Cook for another 5 minutes.

HOLDING PATTERN - You can make this and then let it cool, and when you're getting ready to eat, put the heat back under it to warm it up again.

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