Roasted Beets & Fennel with Oranges & Walnuts
Roasted Beets & Fennel with Oranges & Walnuts - Filippo Berio - The First & Last Name in Olive Oil
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.filippoberio.ca.
Cooking tools:
- Fine-mesh sieve
- Paring knife
- Chef's knife
- Slotted spoon
- Whisk
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Pot
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
- Plate
- Colander
Ingredients
- 1 large bulb fennel, about 13 oz., sliced in half lengthwise
- ¼ cup plus 2 tbsp Filippo Berio Olive Oil; more for serving
- Kosher salt
- Freshly ground black pepper
- 2 medium oranges
- 2 tsp Filippo Berio Balsamic Vinegar
- 2 oz. toasted walnuts, coarsely chopped
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